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–+ servings

Pumpkin Pie Icebox Cake

Ashley Fehr
Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake -- an easy no bake dessert for fall!
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Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert, Snack
Cuisine American
Servings 9 Slices
Calories 282 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 282kcalCarbohydrates: 15gProtein: 1gFat: 24gSaturated Fat: 15gCholesterol: 91mgSodium: 26mgPotassium: 50mgFiber: 1gSugar: 13gVitamin A: 989IUVitamin C: 1mgCalcium: 45mg