Pumpkin Ice Box Cake
Recipe type: Dessert
Serves: 8-10
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • 1 package refrigerated 9-inch pie crusts {2 dough rounds}
  • 2 cups pecans, chopped
  • 3½ cups heavy whipping cream {divided}
  • 1 can {15 oz.} pure pumpkin purée
  • 5 tablespoons confectioners' sugar {divided}
  • 1 teaspoon vanilla extract
  1. Position 2 racks in the center of the oven and preheat to 400 degrees F.
  2. Let the dough rounds soften at room temperature for 10 to 15 minutes. Unroll the dough rounds onto 2 separate baking sheets.
  3. Stir together the granulated sugar and cinnamon in a small bowl.
  4. Brush both sides of the dough rounds with the melted butter.
  5. Sprinkle the tops with the cinnamon-sugar mixture.
  6. Bake the dough rounds {rotating the baking sheets once, halfway through}, until they are light golden brown and slightly crunchy, about 12-14 minutes. Let cool completely on the baking sheets.
  7. While the pie dough bakes, spread the pecans out on another baking sheet. Bake until toasted {in the 400 degree F. oven}, about 5-7 minutes. Allow to cool completely, and finely chop. Set aside {in an airtight container until tomorrow}.
  8. Meanwhile, combine 3 cups of the heavy whipping cream, the pumpkin purée, and 3 tablespoons confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form, about 5-7 minutes.
  9. Put 1 of the baked dough rounds onto a cutting board and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Repeat with the remaining baked dough round.
  10. Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread one half of the pumpkin cream on the bottom of the pan followed by 1 of the baked dough rounds. Top with the other half of the pumpkin cream mixture. Finish with the remaining baked dough round. Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
  11. When ready to serve, unwrap the plastic wrap and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped pecans {set aside from yesterday} onto the sides of the cake.
  12. Beat the remaining 2 tablespoons confectioners' sugar, ½ cup heavy whipping cream, and vanilla extract together until soft peaks form.
  13. Top the cake with the freshly made whipped cream. Cut into slices with a serrated knife and serve!
  14. Refrigerate leftovers and eat within 2 days.
  15. Enjoy!
Prep time = approximately 15-20 min. with inactive prep time of 12 hours {while the cake refrigerates overnight}
Cook time = approximately 15 min.
Recipe adapted from the Cooking Channel : http://www.cookingchanneltv.com/recipes/pumpkin-pie-icebox-cake.html
Recipe by Simply Happenstance at https://www.simplyhappenstance.com/pumpkin-ice-box-cake/