pumpkin gingersnap icebox cake
this creamy, dreamy pumpkin dessert is made from fresh sweetened whipped cream, pumpkin puree, gingersnaps, caramel and a dash of pumpkin spice. this is the easiest, "made for fall" dessert for the baker and non baker alike!
- 2 c heavy whipping cream
- 1 c (125g) powdered sugar, divided
- 2/3 c canned pumpkin puree
- 1 tsp pumpkin spice
- 2 tsp vanilla bean paste sub with vanilla extract
- 36-40 small gingersnaps this may vary on the type of gingersnap
- 1/2-1 c salted caramel sauce store bought or homemade
Line a 9X5 loaf pan with parchment paper leaving 1-2" overhang on the long sides of the pan. This helps to remove the loaf for easy slicing and serving. Set aside. Measure out pumpkin puree into a bowl or plate lined with a layer of paper towels. This helps absorb some of the excess water from the pumpkin. The cream is smoother when this step is done. Skip if you'd like or don't mind a more textured cream.
In a mixing bowl of a stand mixer with whisk attachment (or electric mixer with beaters), beat heavy cream and 1/2 c powdered sugar on low speed for 1 minute. Increase to medium high speed and beat to medium peaks. Scoop cream into another bowl and set aside.
In the same mixing bowl used to whip the heavy cream (no need to clean in between), pour pumpkin puree, remaining 1/2 powdered sugar, pumpkin spice and vanilla bean paste. Beat on low speed until fully combined and smooth.
Switch to the paddle attachment if using a stand mixer (or by hand or using electric beaters). Fold in 1/2 of the whipped cream into the sweetened pumpkin puree. Mix on low until about 1/2 of the whipped is combined. Add remaining 1/2 of the whipped cream. Mix or fold on low until smooth and well combined.
Line the bottom of the lined loaf pan with gingersnaps. Break the cookies if needed to make sure to fully line the bottom with cookies. Drizzle caramel sauce on top of the cookies (about 1/4-1/3 c per layer). Scoop 1/3 of the sweetened pumpkin cream on top of the caramel drizzle. Smooth into the corners and into an even layer. Repeat: cookies, caramel drizzle, sweetened pumpkin cream two more times, ending with the pumpkin cream. Smooth the final top layer. Gently fold the excess parchment onto the top layer of cream. Wrap the whole loaf pan with plastic cling wrap (or other eco friendly alternative). Chill in the fridge for at least 6-8 hours and up to overnight. About an hour before serving, move the loaf pan (still wrapped) into the freezer. This helps solidify the layers and makes serving easier. When ready to serve, remove the chilled loaf pan from the fridge (or freezer). Unwrap the loaf pan, lift up the parchment overhangs. Run a butter knife along the unlined edges of the pan. Gently lift the icebox cake from the loaf pan, on to a serving plate or cutting board. Top with more caramel drizzle if desired. Slice and serve. Keep leftover in an airtight container in the fridge or freezer.