Pumpkin Spice Ice Box Cake

Name: Pumpkin Spice Ice Box Cake
Prep time: 30 min
Cook time: 24 h
Total time: 24 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 large organic apples; 3 tablespoons organic pumpkin puree; 5 tablespoons organic cane sugar, divided; 3/4 teaspoon organic cinnamon; 2 cups [Organic Valley® Heavy Whipping Cream]; 2 teaspoon organic pumpkin pie spice mix; 1 package organic honey graham crackers

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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A few simple ingredients make this dessert truly taste like fall. You have to give this super easy fall inspired Pumpkin Spice Ice Box Cake a try.

30 MIN PREP, 24 HOUR COOK, 24.5 HOUR TOTAL

6 Servings

30 MIN PREP, 24 HOUR COOK, 24.5 HOUR TOTAL

6 Servings

A few simple ingredients make this dessert truly taste like fall. You have to give this super easy fall inspired Pumpkin Spice Ice Box Cake a try.

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Ingredients

2 large organic apples
3 tablespoons organic pumpkin puree
5 tablespoons organic cane sugar, divided
¾ teaspoon organic cinnamon
2 teaspoon organic pumpkin pie spice mix
1 package organic honey graham crackers

Directions

Line a 9 x 5-inch baking pan with parchment paper. It’s better if you let the parchment hang over the sides for easier removal.
To make the apple mixture: Slice the apples into thin slices. Add the sliced apples into a bowl along with the pumpkin puree, 3 tablespoons cane sugar and 3/4 teaspoons cinnamon and toss to coat completely. Set aside.
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, 2 tablespoons cane sugar, and 2 teaspoons pumpkin spice mix. Whisk, starting on low to avoid splattering, and gradually increase speed once it doesn’t splatter, until you are at full speed. Whisk until stiff peaks form.
To assemble the cake: Line the bottom of the baking dish with graham crackers. You’ll have to break up a few larger crackers to fill the bottom, it doesn’t have to be perfect. Next, add a generous amount of whipped cream and spread evenly using a spatula or cake knife. Next add a layer of apples. Repeat the process until the dish is full.
Place in the fridge and let set overnight. Store in the fridge for up to 3 days.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Line a 9 x 5-inch baking pan with parchment paper. It’s better if you let the parchment hang over the sides for easier removal.
To make the apple mixture: Slice the apples into thin slices. Add the sliced apples into a bowl along with the pumpkin puree, 3 tablespoons cane sugar and 3/4 teaspoons cinnamon and toss to coat completely. Set aside.
To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, 2 tablespoons cane sugar, and 2 teaspoons pumpkin spice mix. Whisk, starting on low to avoid splattering, and gradually increase speed once it doesn’t splatter, until you are at full speed. Whisk until stiff peaks form.
To assemble the cake: Line the bottom of the baking dish with graham crackers. You’ll have to break up a few larger crackers to fill the bottom, it doesn’t have to be perfect. Next, add a generous amount of whipped cream and spread evenly using a spatula or cake knife. Next add a layer of apples. Repeat the process until the dish is full.
Place in the fridge and let set overnight. Store in the fridge for up to 3 days.