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.
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.
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
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!