No Bake Gingerbread Pumpkin Icebox Cake

Name: No Bake Gingerbread Pumpkin Icebox Cake
Prep time: 15 min
Yield: 12, 12 servings
Cuisine: American, Christmas, Holiday, Holidays, Thanksgiving
Ingredients: 4 cups heavy whipping cream (cold from the fridge (1 liter)); 1 can sweetened condensed milk ((397 grams or 14 oz.)); 1 teaspoon pumpkin pie spice ((OR use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon cloves instead)); 1 can pumpkin (NOT pumpkin pie filling (425 grams or 15 oz.)); 30 to 40 gingersnap cookies ((plus more for crumbling on top))

5 / 5 (2 reviews)

This No Bake Gingerbread Pumpkin Icebox cake is the best make-ahead holiday dessert recipe for Thanksgiving or Christmas! With 5 ingredients, you can make it in 15 minutes!

By: Thebusybaker.ca (via Thebusybaker.ca)

Original Publish: Oct 2, 2019

Last Updated: Mar 1, 2026

Prep: 15 mins

Yields: 12, 12 servings

Nutrition Facts

453 kcalCalories

5 gProtein

34 gCarbs

34 gFat

Ingredients

4 cups heavy whipping cream (cold from the fridge (1 liter))
1 can sweetened condensed milk ((397 grams or 14 oz.))
1 teaspoon pumpkin pie spice ((OR use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon cloves instead))
1 can pumpkin (NOT pumpkin pie filling (425 grams or 15 oz.))
30 to 40 gingersnap cookies ((plus more for crumbling on top))

Instructions

In the bowl of your stand mixer, whip the whipping cream on high speed until soft peaks form. Use a powdered stabilizer, if desired (I like the one from Dr. Oetker called 'Whip It').
When the whipping cream has reached the soft peaks stage, drizzle in the sweetened condensed milk slowly as the cream continues to whip. Continue adding in a slow, steady stream until it's all been added.
Add the pumpkin pie spice and also the pumpkin by the small spoonful as well, after the sweetened condensed milk. Be sure not to over-whip the cream so it separates, so act quickly (have all the ingredients ready to go before you start).
Line the bottom of a 9-inch by 13-inch baking dish (I use glass or pyrex) with one layer of gingersnap cookies.

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Chef's Notes

Recipe: NotesBe sure to refrigerate uncovered to prevent condensation from forming on the top of the cake.
This cake can be made up to two days ahead and stored in the fridge until ready to serve.
To substitute the whipped cream in this recipe for whipped topping, use 8 cups of whipped topping and reduce the sweetened condensed milk to half a can. I recommend using the Dream Whip brand of whipped topping in this recipe if not using real whipping cream.
Do not use pumpkin pie filling in this recipe. The only ingredients in the can of pumpkin used should be "pumpkin".

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Reviews from the Original Source

da Clutsy baker ★ 5.0/5

ABSOLUTELY FABULOUS! its no bake so my Clutsy self can make it 10/10 would recommend

Michelle Goth ★ 5.0/5

FANTASTIC for a make ahead dessert! Everyone loved it!

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No Bake Gingerbread Pumpkin Icebox Cake

Nutrition Facts

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Instructions

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Chef's Notes

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