This Easy, No-Bake Pumpkin Mousse Icebox Cake Is a Perfect Late Summer Dessert

Photo byTogether As Family

This pumpkin mousse dessert is the perfect way to transition to fall. The triple layers of mousse and graham crackers make this creamy, light recipe the ultimate treat for a hot August day. It's an icebox cake, so you don't need to use your oven and it only takes about 20 minutes to make. And the layers look gorgeous, so it makes an elegant dessert for fall get togethers too.

You only need six ingredients: heavy cream, pumpkin puree, powdered sugar, vanilla, graham crackers and pumpkin pie spice. If you don't have pumpkin pie spice on hand, you can substitute a mix of cinnamon, nutmeg and ginger.

As the cake sets in the refrigerator, the graham crackers become sponge-like as they absorb the whipped filling. If you want a little crunch, you can slice the cake after an hour but I recommend waiting longer to let the flavor and texture develop.

Pumpkin Mousse Icebox Cake

Ingredients

2 cups (16 ounces) heavy cream

1 (15 ounce) can pumpkin puree

1 cup powdered sugar

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger)

About 12 full graham crackers (1 sleeve, plus a few extra)

Instructions

1. In a large bowl, add the cold heavy cream. Using a hand mixer or a stand mixer with a whisk attachment, mix until stiff peaks form. Set aside.

2. In a separate bowl, mix the pumpkin puree, powdered sugar, vanilla and pumpkin-pie spice. Stir until combined, then gently fold in the whipped cream, about a third at a time, until evenly incorporated.

3. In an 8x8-inch square pan, add a thin layer of pumpkin mousse on the bottom. Top with a single layer of graham crackers and layer 1/3 of the pumpkin mousse on top of the graham crackers.

4. Repeat with a second layer of graham crackers, then top with the second third of the mousse. Add a third layer of graham crackers and top with the remaining pumpkin mousse.

5. Refrigerate 1 hour, but preferably longer, about 3 hours or more, for a softer texture.

6. Sprinkle the top with more pumpkin-pie spice, then decorate with whipped cream, or add a final layer of whipped cream across the top of the icebox cake.

Notes

This cake will keep for 5 days in the refrigerator.

To up the flavor even more, top the dessert with shaved chocolate and chopped pecans then drizzle with caramel sauce when you serve it.