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Low Carb Pumpkin Icebox Cake - A Cozy, No-Bake Fall Dessert

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pure pumpkin puree (not pumpkin pie filling)
  • Full-fat cream cheese, softened
  • Heavy whipping cream
  • Powdered erythritol or allulose (or a powdered keto baking sweetener blend)
  • Vanilla extract
  • Pumpkin pie spice (or ground cinnamon, nutmeg, ginger, and cloves)
  • Pinch of salt
  • Almond flour or coconut flour low-carb cookies/crackers, store-bought or homemade, for layering (think thin, mildly sweet wafers)
  • Unsweetened vanilla protein crisps or high-fiber low-carb tortillas (optional alternative layer; see “Alternatives”)
  • Pecans or walnuts, chopped (optional)
  • Dark chocolate (85–90% cacao), finely shaved (optional garnish)

Method
 

  1. Prep your pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. This helps clean slices and easy removal.
  2. Whip the cream: In a chilled bowl, beat 1 cup heavy whipping cream to soft peaks. Add 2–3 tablespoons powdered sweetener and 1 teaspoon vanilla. Beat to medium peaks. Set aside.
  3. Make the pumpkin layer: In another bowl, beat 8 ounces softened cream cheese until smooth. Add 1 cup pumpkin puree, 1/3–1/2 cup powdered sweetener (to taste), 1–1.5 teaspoons pumpkin pie spice, and a small pinch of salt. Mix until silky and uniform.
  4. Lighten the filling: Fold half the whipped cream into the pumpkin mixture until combined. Fold in the rest gently to keep things airy.
  5. Prep your “cookie” layer: If using low-carb cookies or wafers, arrange them in a single layer to cover the pan base. If they’re very crunchy, a light brush of unsweetened almond milk helps them soften evenly (optional).
  6. Layer one: Spread about one-third of the pumpkin filling over the cookie layer. Smooth with an offset spatula.
  7. Repeat layers: Add another cookie layer, then another third of the filling. Repeat once more, ending with the pumpkin layer on top. You should have three filling layers and two cookie layers.
  8. Add optional crunch: Sprinkle chopped pecans or walnuts over the top. A light shower of dark chocolate shavings adds a nice contrast too.
  9. Chill to set: Cover and refrigerate at least 6 hours, ideally overnight. The cookies will soften and the filling will firm up for clean slices.
  10. Slice and serve: Lift the cake out using the parchment. Slice with a sharp knife, wiping between cuts. Serve chilled. If you like, add a dollop of extra whipped cream on each piece.