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–+ servings

Pumpkin Pie Icebox Cake

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!
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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 297 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
  • 2 cups pumpkin puree

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, cloves, nutmeg, vanilla, and pumpkin and beat on low 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 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