Delicious Pumpkin Icebox Cake with Canned Pumpkin for Special Occasions

Whenever festivities call for something special yet easy to prepare, desserts always take center stage. Indian homes crave desserts that are unique and at the same time simple to make. That's how this pumpkin icebox cake fits the bill, as it is a no-bake wonder transforming simple ingredients into a layered masterpiece. Using canned pumpkin as the star, it combines the smoothness of cream, crunch of biscuits, and subtle warmth of spices.

Icebox cakes are enjoyed because they do not require much fuss to make. This pumpkin icebox cake is another variant with fall flair. Be it when you are having New Year with friends, organizing a family dinner, or even just rewarding yourself, this pumpkin icebox cake is sure to amaze. It is the perfect dessert choice for home bakers wanting something unique yet comforting for those special occasions.

Pumpkin Icebox Cake using Canned Pumpkin Recipe

Ingredients

For the Cake

• 200g digestive biscuits or Marie biscuits
• 1 cup canned pumpkin
• 2 cups heavy cream (whipped)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves (optional)

For the Garnish

• Crushed biscuits
• Chopped pecans or walnuts
• Drizzle of caramel or maple syrup

Method:

In a mixing bowl, combine canned pumpkin, powdered sugar, cinnamon, nutmeg, and cloves. Mix well to create a smooth filling.

In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Set aside 1 cup of the whipped cream for topping. Fold in the remaining whipped cream to the pumpkin mixture lightly, so that the texture would be light and airy.

Take a square or rectangular dish. Spread a thin layer of the pumpkin mixture at the bottom to act as a base. Arrange one layer of biscuits on the bottom, close together.

Place a thick layer of pumpkin mixture over the biscuits. Another layer of biscuits will top this. Continue this until the dish is filled, ending with the pumpkin mixture at the top.

Wrap dish in cling film and chill in the refrigerator for at least 6 hours or overnight. The biscuits will become soft in a cake-like form.

Spread the reserved whipped cream over the top layer right before serving. Sprinkle crushed biscuits, nuts and a drizzle of caramel or maple syrup for added texture and flavor.

How to Choose Canned Pumpkin

One needs to pick the correct canned pumpkin. Pick pure pumpkin puree; it won't say pumpkin pie filling. This means that this pumpkin pie filling has sugar and spices, which could interfere with your flavor. Use a known brand and always check for the freshness of the pumpkin. If available, try organic canned pumpkin as the flavor will be more full and richly natural.

How to Plate the Cake

Serve the pumpkin icebox cake chilled to maintain its creamy texture. Cut clean portions of the slice with a sharp knife and arrange them on individual dessert plates. Drizzle a bit of caramel or maple syrup over the slice for aesthetic appeal. Dust the portion with a few sprinkles of crushed nuts and a light dusting of cinnamon for the festive touch. Combine this with elegant crockery for the perfect dish for special occasions.

Different Pairings to Add

Masala Chai

Masala chai is spicily warm and balances out the subtle sweetness of pumpkin icebox cake. Brew strong tea with ginger, cardamom, cloves, and cinnamon, and have it with the cold dessert. The temperature and flavors of this contrast create a purely decadent experience.

Vanilla Ice Cream

A scoop of creamy vanilla ice cream elevates the cake into a decadent treat. The ice cream’s cool and neutral flavor balances the spices in the cake, making it a crowd-pleaser for both children and adults.

Salted Caramel Sauce

Pair the icebox cake with salted caramel sauce on the side for an elevated experience. The salty-sweet contrast enhances the pumpkin's natural sweetness, making it great for festive celebrations. The sauce can be served in a small pot for guests to pour as desired.

Storage Tips

The pumpkin icebox cake keeps well. Cover the dish with cling film and refrigerate for up to 3 days. For longer storage, freeze individual slices in airtight containers for up to 2 weeks. To serve, thaw frozen portions in the refrigerator overnight. Do not leave the cake out at room temperature for too long, as the whipped cream will collapse.