Pumpkin Pie Icebox Cake

Prep Time 20 minutes
Cook Time 4 hours
Servings 9
Print Review
Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake -- an easy no bake dessert for fall!


  • 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)


  1. 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.
  2. Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.
  3. 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!).
  4. Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with 1/4 of the pumpkin mixture.
  5. Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.
Nutrition Facts
Pumpkin Pie Icebox Cake
Amount Per Serving
Calories 282 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g75%
Cholesterol 91mg30%
Sodium 26mg1%
Potassium 50mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 972IU19%
Vitamin C 1mg1%
Calcium 45mg5%
* Percent Daily Values are based on a 2000 calorie diet.