This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no-bake dessert for fall! Every one of your guests will be licking their plate clean!

Pumpkin desserts are always a hit at our house! They are baked all season long! And let’s be honest… They are so good that we bake them all year long! Try out 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!

Pumpkin icebox cake on a speckled plate.

What is Pumpkin Icebox Cake?

Pumpkin icebox cake is like a lighter and simpler version of a pumpkin cheesecake! I’m a big fan of icebox cakes because they are so simple to throw together and you can customize them in so many ways. This pumpkin version had to happen!

I really wanted to keep things simple this time — the filling is just a mixture of real whipped cream (<— the only way to go), pumpkin puree, and spices. If you wanted to mix things up, you could definitely add some instant vanilla pudding or some cream cheese or throw some candied nuts on top! The options are endless. It is layered with graham crackers, and that’s my kid’s favorite part!

Ingredients in Pumpkin Icebox Cake

This recipe is simple and easy, and so are the ingredients! I’m sure that during the fall season, you have some canned pumpkin on hand; 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 in between the filling mixture.
  • Heavy Whipping Cream: This adds that perfect light and fluffy texture.
  • Powdered Sugar: The powdered sugar sweetens up the cream creating a delightfully sweet flavor.
  • Spices: Cinnamon, ground cloves, and nutmeg are all classic fall spices that complement the pumpkin so well.
  • Vanilla: A splash of vanilla adds a great, subtle flavor to the filling.
  • Pumpkin Puree: You can use one can of pumpkin puree, or you make it from home using this recipe!

How to Make Pumpkin Icebox Cake

As much as the classic pumpkin pie is a big part of many holiday celebrations, this Pumpkin Pie Icebox Cake is an easy option for those who maybe don’t want to bother with pastry or don’t 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!

  1. Beat: Beat cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
  2. Add: Add cinnamon, ginger, nutmeg, cloves, vanilla, and pumpkin, and beat on low until incorporated.
  3. Layer: Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with 1/4 of the pumpkin mixture and use an offset spatula to spread it evenly over the graham crackers.
  4. Repeat: Repeat layers three more times so that there are four layers of graham crackers, each topped with 1/4 of the pumpkin mixture.
  5. Chill: Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.
6 pictures of process shot on how to make pumpkin icebox cakes.

Variations

This icebox cake can easily be switched up with toppings or mix in’s to make it fun and different every single time! Here are a few ideas that you can try out!

  • Mix-Ins: You can try adding some cream cheese or instant vanilla pudding to the filling mixture to change up the taste and texture!
  • Toppings: I love adding nuts to any fall treat! My favorites are pecans, but you could use walnuts, almonds, or any kinds of nuts that you love. I also think you can never go wrong adding in some mini chocolate chips to a pumpkin dessert!
A slice of pumpkin icebox cake being served out of the baking dish.

Can I Make This Ahead of Time?

Yes! Pumpkin icebox cake has to chill in the fridge for at least 4 hours, so this is the perfect dessert to make ahead of time! Cover your icebox cake with a lid or foil while it chills in the fridge. Take it out and slice it up just before serving!

A slice of pumpkin icebox with a bite taken out with a fork.

Pin this now to find it later

Pin It

Pumpkin Pie Icebox Cake

By: Alyssa Rivers
Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 9 Slices

Ingredients 

Instructions 

  • Beat cream with an electric mixer on high in a large bowl until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
  • Add cinnamon, ginger, nutmeg, cloves, vanilla, and pumpkin and beat on low until incorporated.
  • Place one single layer of graham crackers into the bottom of an 8×8" pan. Top with 1/4 of the pumpkin mixture and use an offset spatula to spread it evenly over the graham crackers.
  • Repeat layers 3 more times so that there are 4 layers of graham crackers, each topped with 1/4 of the pumpkin mixture.
  • Refrigerate for at least 4 hours until the cake is set and the graham crackers have softened. Cut into squares and serve with reserved whipped cream.

Notes

Originally Posted on October 19, 2016
Updated on November 14, 2022

Nutrition

Calories: 297kcalCarbohydrates: 20gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 21mgPotassium: 177mgFiber: 2gSugar: 17gVitamin A: 9446IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Ooh! This looks delicious! Can’t wait to make! Out of curiosity, do you think there is a good window for making and eating? Like can I make it the day before and keep refrigerated without it getting soggy or mushy? Or better day of? Although, I can’t help but think it’ll be hard to wait!

  2. I have To admit, while putting this together I re-read it twice thinking I’d missed something. Obviously, i Have never made an icebox cake. This blew my mind and my brother (a huge pumpkin pie fan) almost Ate the entire thing. Thank you for this easy and tasty dessert. It’s now in my tried and true. (I’m trying to give this 5 stars but having problems selecting the stars on my iphone

    1. YAY! That is exciting and great to hear! Thank you for sharing! I am so glad that it turned out for you and you all enjoyed it! XOXO

  3. I would like to make this cake in a 10″ spring form pan. I plan to double the recipe. Any advice on whether or not a spring form will work for this recipe? I plan to use it for a November birthday party for my 1 year old grandson and his millennial uncle. Thanks for this recipe. I cannot wait to try it.

    1. I make a similar cake in a springform pan all the time. I use an 8in so doubling is a good idea but you might have a lot of pumpkin cream left over.

  4. Hello!

    I made this recipe and not only found it delicious myself, but I brought it to work to share with colleagues and everyone raved about it. One person even said it was like a kind of dessert you would find at a famous dessert place in my hometown! I was actually surprised with how easy and fun it was to make. I had never made my own whip cream before, but all turned out well!

    The only modification I made was using closer to a generous 1/4 tsp of the nutmeg/clove. Next time I will probably make more whipped cream too, as the reserved 1C went really quick 🙂