Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!
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)!
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.
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! 😉
Pumpkin Pie Icebox Cake
- 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 1/4 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 1/4 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.