Pumpkin Icebox Cake

5 from 1 vote

This easy pumpkin icebox cake layers graham crackers with fluffy pumpkin cream and whipped topping for a no-bake dessert that tastes like pumpkin pie meets cheesecake. It’s creamy, cozy and even better after a night in the fridge!

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

2 cups (1 pint) heavy whipping cream
8 oz cream cheese softened
1 cup pumpkin purée not pumpkin pie filling
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Pinch of salt
½ 14.4 oz box cinnamon graham crackers about 13–14 full sheets

Instructions

Line an 8x8-inch baking dish with parchment paper (a 9x9 dish also works). Set aside.
Add the heavy whipping cream to a large bowl or stand mixer. Beat until soft peaks form, about 3–5 minutes. This should yield about 4 cups of whipped cream. Reserve half (about 2 cups) to fold into the pumpkin mixture and save the remaining half for the topping. Tip: If your cream isn’t thickening, add 1–2 tablespoons of cane sugar to help it whip.
In a medium mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice and salt. Beat until creamy and well combined. You can also use a stand mixer for this.
Gently fold 2 cups of the whipped cream into the pumpkin mixture until fully incorporated.
Spread about ½ cup of the pumpkin filling on the bottom of your prepared pan. Add a layer of graham crackers, breaking pieces as needed to fit. Spread about 1 cup of the pumpkin filling evenly over the crackers. Repeat the layers, ending with a pumpkin layer on top (you should have 3 layers of crackers total).
Spread the remaining whipped cream evenly over the top.
Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened into a cake-like texture.
Just before serving, garnish with crushed graham crackers, a sprinkle of cinnamon, and/or chopped pecans if desired. Slice into squares and enjoy!

Notes

Storage: Keep leftovers covered in the fridge for up to 4 days. The layers soften and the flavor gets even better as it sits.
Make-ahead tip: This cake is best when chilled at least 4 hours, but gets even better the longer it sits, so it’s perfect to prep the night before a party or holiday dinner.

Nutrition