Pumpkin Spice Icebox Cake

Bella Breakdown

No need to even touch the oven to make this perfect autumn dessert. Our pumpkin spice icebox cake is easily assembled and unbearably delicious.

Ingredients

*8 SERVINGS*
2 vanilla beans, split lengthwise, or 2 teaspoons vanilla paste or extract
2 cups heavy cream
Kosher salt
1¼ cups pumpkin purée
½ cup light brown sugar
⅓ cup mascarpone or sour cream, room temperature
⅓ cup sweetened condensed milk
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
12 5×2-inch graham crackers
2 ounces strong coffee or espresso, room temperature
Pecan brittle, pecan praline, or chocolate butter toffee bar, chopped (for topping)

Directions

Pour some espresso into a bowl and add vanilla beans. Pour heavy cream and a pinch of salt into a bowl and mix well to form whipped cream.

In another bowl, combine pumpkin purée, mascarpone cheese, light brown sugar, pumpkin pie spice, sweetened condensed milk, ground ginger, and kosher salt. Mix well. Fold in the whipped cream.

On a serving platter, smooth a layer of whipped cream on the bottom, then line the whipped cream with a layer of graham crackers.

Brush the crackers with the espresso. Top with a layer of the pumpkin purée mixture then a layer of the whipped cream mixture.

Repeat the layers, ending with whipped cream on the top.

Top with chopped chocolate toffee candy.