Pumpkin Pie Icebox Cake

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Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!

Pumpkin Pie Icebox Cake on a white plate.

Hello everyone! It’s Ashley from The Recipe Rebel back with my second post here on The Recipe Critic — I hope you enjoyed the Praline Apple Bundt Cake from last month!

I wanted to bring you an easy Thanksgiving dessert this month, since it’s coming up quickly for my American friends (here in Canada Thanksgiving is in the middle of October, so we’re onto the Christmas cookies already)!

Pumpkin pie icebox on a white plate.

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.

Overhead photo ofPumpkin pie icebox cakeSpace on a white plate with a fork on the side.

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!

I can guarantee you there won’t be any complaints! 😉

His side shot of pumpkin pie icebox at the bite taken out of it.

Pumpkin Pie Icebox Cake

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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
Author Ashley Fehr
Servings: 9 Slices


  • roughly 40 square graham crackers 20 if you have the long rectangular ones
  • 2 1/2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 14oz can pumpkin puree (about 2 cups)


  • In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
  • Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
  • Place one single layer of graham crackers into the bottom of an 8x8" pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this -- it goes quickly 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.


Serves: 9

Calories282kcal (14%)Carbohydrates15g (5%)Protein1g (2%)Fat24g (37%)Saturated Fat15g (75%)Cholesterol91mg (30%)Sodium26mg (1%)Potassium50mg (1%)Fiber1g (4%)Sugar13g (14%)Vitamin A989IU (20%)Vitamin C1mg (1%)Calcium45mg (5%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic




Ashley Fehr

Ashley loves all kinds of food: easy, healthy dinners, extravagant desserts, baked goods, and homemade breads! She believes in enjoying everything in moderation and strives to find ways to make her favorite foods a little healthier (including sneaking in those veggies occasionally!)

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  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

  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 🙂

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