As the warm breeze of summer makes way for the cozy embrace of autumn, my cravings have shifted from citrus and cherries to all things pumpkin-spiced! And you know what that means – it’s time to whip up something delightful that won’t derail our WW journey. So, in the spirit of the season, I’m excited to share with you my latest creation – Pumpkin Spice Icebox Cake!
This time of year, I can’t resist the allure of creamy, dreamy pumpkin-flavored treats. And boy, did I hit the jackpot with this one! This Pumpkin Spice Icebox Cake is a true indulgence without sacrificing a ton of WW points.
![pumpkin spice icebox cake](https://foodbythegram.com/wp-content/uploads/2023/08/DSCF9283-1024x683.jpg)
Making Pumpkin Spice Icebox Cake
The foundation of this marvelous dessert is simple, yet ingenious. Instead of a traditional high-calorie crust, I opted for a smarter approach – delicate layers of low fat graham crackers infused with warm cinnamon and nutmeg. Trust me; this spice-infused crust is a game-changer!
Now, let’s talk about the star of the show – the pumpkin spice cheesecake filling. I tinkered with the proportions to create a velvety-smooth, perfectly spiced filling that’s as light as a feather. Using sugar free pudding mix, fat free cool whip, and a hint of pureed pumpkin, this heavenly layer is a delightful balance of flavors that will leave your taste buds dancing with joy.
![pumpkin spice icebox cake](https://foodbythegram.com/wp-content/uploads/2023/08/DSCF9286JPG-1024x683.jpg)
To top it all off, finish it with some more fat free cool whip and pumpkin spice. Voila! Let it sit in the fridge for at least 4-6 hours (ideally overnight). The end result? A creamy, delicious cake that requires 0 baking.
![pumpkin spice icebox cake](https://foodbythegram.com/wp-content/uploads/2023/08/DSCF9289JPG-500x500.jpg)
Pumpkin Spice Icebox Cake
Equipment
- Mixing Bowls
- 9×5 Loaf Pan
Ingredients
- 8 low fat cinnamon graham crackers
- 1 package sugar free instant vanilla pudding mix 1 oz
- 1 1/2 cups fat free milk
- 1/3 cup pumpkin puree unsweetened
- 1 cup fat free Cool Whip
- 1 tsp pumpkin pie spice
Instructions
- In a medium mixing bowl, combine pudding mix and milk and whisk together for 2 minutes. Let set for 5 minutes until thick. Add pumpkin puree, pumpkin spice, and fold in 1/2 cup of cool whip. Set aside.
- Break up graham cracker sheets. Cover base of your pan with graham cracker sheets, then layer on roughly 1/3 of pudding mixture. Then layer more graham crackers, another 1/3 of pudding mixture. Lay on the final layer of graham crackers, the final 1/3 of the pudding mixture.
- Top with 1/2 cup of Cool Whip and a dash of pumpkin spice. Cover with plastic wrap and put in the fridge for at least 4 hours, or overnight. Slice into 8 servings and enjoy!
2 thoughts on “Pumpkin Spice Icebox Cake”
OMG – fantastic!
Thank you for this “smaller” recipe.
It was a hit at our little Thanksgiving dinner. “Better than pumpkin pie” – I was so proud! Thanks again, this is a keeper! 🤗
So glad to hear it went over well! 🙂 Thanks for the kind words!