This Pumpkin Pie Icebox Cake is the perfect easy, no-bake dessert for all your fall gatherings. It has only a few ingredients and is easy to make ahead. Layers of spiced pumpkin filling and crisp graham crackers meld together to create a creamy, dreamy slice of autumn bliss. No oven, no problem!
The Easiest, Creamiest Pumpkin Pie Icebox Cake
I’m sure you know by now that I love icebox cakes: they are easy, and you can make them in any flavor with just a handful of ingredients.
This pumpkin version, though, might be one of my husband’s all-time favorites. It has all those cozy pumpkin pie spices, but it’s a creamy, no-bake cake, which means I can make it the day before and just forget about it.
That said, you can guarantee this will be the last pumpkin recipe here for the year.
Guys… I am pumpkinned out!
Looking for more easy pumpkin desserts? Try this Pumpkin Dump cake, this No Bake Pumpkin Cheesecake Recipe, Baked Pumpkin Cheesecake or this Easy Pumpkin Pudding Cake!
Ingredients for Pumpkin Pie Icebox Cake
- Graham crackers: You’ll need about 40 square crackers or 10 of the long rectangular ones. Any brand works!
- Powdered icing sugar: Also known as confectioners’ sugar. Don’t try to substitute with regular white sugar, as it won’t dissolve properly into the whipped cream.
- Spices: We’re using a classic pumpkin pie mix of ground cinnamon, cloves, and nutmeg. You can also just use a pre-made pumpkin pie spice blend if you have it on hand.
- Pumpkin puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
Helpful Tips for Making Pumpkin Pie Icebox Cake
- Make sure your heavy cream is super cold before you start whipping it. This will help it whip up faster and get nice and stiff.
- Want to add a little extra crunch? Sprinkle some crushed gingersnaps, toasted pecans, or toffee bits between the layers. Mmm.
- This cake is even better when you make it a day ahead! Letting it sit overnight in the fridge really gives the graham crackers time to soften and the flavors to meld together.
- When you’re ready to serve, a dusting of cinnamon or a drizzle of caramel sauce over the whipped cream on top looks (and tastes) amazing.
How to Store Pumpkin Pie Icebox Cake
Your pumpkin icebox cake can be kept in the fridge for 3 to 5 days, just make sure it’s covered tightly! If you need to store it longer, you can freeze it for a month or two. Wrap it well in plastic wrap and then a layer of foil before freezing.
No Bake Pumpkin Pie Icebox Cake
written by Ashley Fehr
Ingredients
- 40 Square graham crackers, (20 if you have the long rectangular ones)
- 2 ½ cups heavy cream
- 1 cup powdered icing sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 14 oz can pumpkin puree, (about 2 cups)
Instructions
- In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
- Add spices, vanilla and pumpkin and beat on low just until incorporated.
- Place one layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this — it’s quicker and is easier to spread!).
- Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
- Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Connie says
I love your recipes. They look so delicious and I tried a couple of them and they taste delicious also
Ashley Fehr says
Thanks Connie!
F says
Hi,
This recipe looks amazing, I was wondering if this dessert is very sweet due to the powdered sugar?
Can the powdered sugar be excluded or cut in half?
My husband doesn’t like overly sweet desserts.
The Recipe Rebel says
Hi! I’ve only tested the recipe as written but you can not exclude the sugar. Not sure how it would do cutting it in half.
Cyndi - My Kitchen Craze says
Free time? Who has that anymore. Ha! I hope you take your much deserved holidays and breaks. Enjoy the season! 😉 Ashley this icebox cake looks amazing! I have to make this. Love those layer and it looks gorgeous for Thanksgiving!
Ashley Fehr says
Thanks Cyndi! Still trying to get to that point! Lol
Medha says
This cake looks unreal! Love how this is no bake, but still has all that autumn flavor 🙂
Ashley Fehr says
Thanks Medha!
Michelle | A Latte Food says
Haha, I know, I’m starting to finally get pumpkined out myself. However, this still looks incredible! This might have to be my final pumpkin dessert before I bid pumpkin farewell until 2017, because this sounds amazing!
Sarah @ The Gold Lining Girl says
Um, hi, this is GORGEOUS. I’m lost in the layers. This is so beautiful! I can’t have enough pumpkin recipes, and I really need no-bake ones for the holidays because my Gma’s oven is broken, and I usually do the holiday baking with her at her house. Lol!
YES – I need to take more time off too. What is it about blogging that makes us workaholics? I can never stop doing more for it, and I work full-time during the day. I hope you find a good balance this holiday season!!
Julie Evink says
This is absolutely fabulous! And every day for 15 days?! I thought I went crazy this time of year but that’s just NUTS! Take some time… but yes, it’s so hard to walk away. It takes such discipline!
Gayle @ Pumpkin 'N Spice says
I don’t know what free time is anymore, either! Working from home can be such a blessing, but also a curse for us workaholics. I don’t know how you do it with two kids, either! I hope you take lots of holidays and enjoy the season, friend! You deserve it! And this icebox cake, yum! I made a pumpkin version last month, so I will have to try yours out. Looks fantastic for Thanksgiving dessert!