Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no-bake dessert for fall! All your guests lick their plates clean!
Pumpkin desserts are always a hit at our house! They are baked all season long! And let’s face it… They are so delicious we bake them all year long! Try some of my favorites, like this delicious Pumpkin Tres Leches, this yummy Pumpkin Chiffon Pie with Biscoff Crust, or these super simple and easy Pumpkin Spice Buddies!
What is Pumpkin Icebox Cake?
Pumpkin icebox cake is like a lighter and simpler version of a pumpkin cheesecake! I am a big fan of icebox cakes because they are so easy to put together and you can customize them in so many ways. This pumpkin version had to come!
I really wanted to keep it simple this time – the filling is just a mixture of real whipped cream (<- the only way to go), pumpkin puree and spices. If you want to mix things up, you can definitely add some instant vanilla pudding or some cream cheese or throw some candied nuts on top! The options are endless. It's layered with graham crackers, which is my kid's favorite part!
Ingredients in Pumpkin Icebox Cake
This recipe is simple and easy, and so are the ingredients! I’m sure you’ll have some canned pumpkin on hand during the fall season; if you do, this recipe is perfect! Check out the recipe card at the bottom of the post for exact measurements.
- Graham crackers: These will create layers between the filling mixture.
- Full whipped cream: This adds that perfect light and fluffy texture.
- Powdered sugar: The powdered sugar sweetens the cream, creating a wonderfully sweet taste.
- Spices: Cinnamon, ground cloves, and nutmeg are all classic fall spices that complement the pumpkin so well.
- Vanilla: A dash of vanilla adds a great, subtle flavor to the filling.
- pumpkin puree: You can use a can of pumpkin puree, or make it from home with this recipe!
How do you make Pumpkin Icebox Cake?
While the classic pumpkin pie is a big part of many holiday celebrations, this Pumpkin Pie Icebox Cake is an easy option for those who may not want to indulge in pastries or have a lot of extra time on their hands. between the turkey, the stuffing, the sides (etc, etc, etc) – or maybe those who just want to mix things up!
- Defeat: Beat the cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set 1 cup aside and refrigerate.
- To add: Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low until incorporated.
- Low: Place a single layer of graham crackers in the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag for this – it sets quickly and is easier to spread!).
- To repeat: Repeat layers three more times so that there are four layers of graham crackers, each covered with of the pumpkin mixture.
- Hang out: Refrigerate for at least 4 hours until the cake has set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
This icebox cake can be easily switched with toppings or mix-ins to make it fun and different every time! Here are a few ideas for you to try!
- Mix ins: You can try adding some cream cheese or instant vanilla pudding to the filling mixture to change the taste and texture!
- Topping: I love adding nuts to any fall treat! My favorites are pecans, but you can also use walnuts, almonds, or any other nut you like. I also think you can never go wrong by adding some mini chocolate chips to a pumpkin dessert!
Can I make this ahead of time?
Yes! Pumpkin icebox cake needs to set in the fridge for at least 4 hours, so this is the perfect dessert to make ahead of time! Cover your ice-cream cake with a lid or foil while it cools in the refrigerator. Take it out and cut it into pieces just before serving!
Beat the cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set 1 cup aside and refrigerate.
Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low until incorporated.
Place a single layer of graham crackers in the bottom of an 8×8″ pan. Cover with ¼ of the pumpkin mixture (I like to use a piping bag for this – it sets quickly and is easier to spread!).
Repeat layers 3 more times so that there are 4 layers of graham crackers, each covered with of the pumpkin mixture.
Refrigerate for at least 4 hours until the cake has set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Updated on November 14, 2022
calories297kcal (15%)Carbohydrates20g (7%)Egg white2g (4%)Fat24g (37%)Saturated fat15g (75%)Polyunsaturated Fat1gmonounsaturated fat6gcholesterol75mg (25%)Sodium21mg (1%)potassium177mg (5%)Fiber2g (8%)Sugar17g (19%)Vitamin A9446IU (189%)Vitamin C3mg (4%)Calcium60mg (6%)Iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. Every recipe and nutritional value will depend on the brands you use, measurement methods and portion sizes per household.