Yes, I am one of those people obsessed with all things pumpkin spice. In fact, there are times when I just need the good stuff. I can’t wait for a pie to bake. And I DEFINITELY can’t depend on everything pumpkin spice to be vegan (I’m looking at you, Starbucks). Sometimes, I’ve just gotta take things into my own hands.

For the full recipe and nutritional information, click here.

Let’s just get down to business here. You need that pumpkin-y goodness NOW and I can respect that. Fortunately, you probably already have everything you need. The first thing you need to do is drain some tofu. Firm, silken, it doesn’t really matter all that much. I’ve used half of this 18 oz package of firm sprouted tofu.

I drained it and patted it dry, but I don’t feel that there is a need to press it. Remember: quick and easy!img_20161026_154520

Break that bad boy up into our blender along with the rest of your ingredients (apart from the graham crackers).

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Now blend that sucker! The quality of your blender really doesn’t matter – this WILL be delicious – but if you have a lower-end blender like mine, your mix may look a little grainy; however, it will still taste smooth.

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If it’s a real pumpkin emergency, this is already perfect for dipping graham crackers, apple slices, your finger, pretzels, a giant spoon, marshmallows, another finger… It’s also what I use as a pumpkin pie filling. But let’s get back to the icebox cake.

It’s a simple matter of layering graham crackers and filling. I usually start with a layer of graham crackers for a clean and slightly firmer base. This size of recipe gives me an 8″ x 8″ casserole dish with about four layers each of graham crackers and filling, and doubling the recipe fills a 13″ x 9″ dish with five of each layer. Cover and chill your cake for a good 3-4 hours.

Once it’s ready, serve with your favorite whipped cream (plus a few pumpkin marshmallows) and

enjoy!

Pumpkin Icebox CakePrintable Version

Makes 6 servings
Prep Time: 15 minutes
Refrigeration Time: 3-4 hours

Ingredients:

1 15 oz can pure pureed pumpkin
9 oz tofu, any variety, drained and patted dry
¾ c sugar
¼ t salt
1 t ground cinnamon
½ t ground ginger
¼ t ground nutmeg
⅛ t ground cloves
⅛ t ground cardamom

 12 sheets graham crackers

Pumpkin pie spice and whipped cream (such as Soyatoo Soy Whip), for garnish

Directions:

  1. Blend the first 9 ingredients in a blender until smooth.
  2. Layer graham crackers and pumpkin mixture in a 8”x8” baking dish, approximately 4 layers of each.
  3. Refrigerate for 3-4 hours until graham crackers soften. Sprinkle with pumpkin pie spice and serve with whipped cream, if desired.

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