Pumpkin Icebox Cake is a delicious and easy no-bake pumpkin dessert. Layers of creamy, whipped filling and graham crackers make this perfect for the season!
Pumpkin Icebox Cake
No-bake recipes are always a hit here on the site. There’s a definite appeal to a dish that you can easily assemble and simply toss in a fridge or freezer for a few hours before serving. Icebox cakes have been a longtime favorite- it certainly helps that it’s easy to change a few ingredients up and have a completely new cake! We messed around with some ingredients and came up with this delicious no-bake pumpkin version of this classic dessert recipe.
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Our pumpkin ice box is definitely a delicious starting point for your fall dessert line-up this year. Our creamy whipped pumpkin filling is delish and the layers of graham cracker are lovely- who doesn’t love graham crackers?! Give this amazing easy no-bake dessert a try today- no need to warm up your oven!
Ingredients for our Icebox
Canned Pumpkin Puree
Heavy Whipping Cream
Pumpkin Pie Spice – Feel free to use some Homemade Pumpkin Pie Spice here!
How to make our Pumpkin Cake
Get this recipe started by getting your whipping cream into a mixing bowl. Using a stand mixer or hand mixer, beat the cream to soft peaks.
Once you’ve reached soft peaks, you’re going to add in both your vanilla extract and your powdered sugar. Once you’ve added those, finish beating your cream to stiff peaks.
Before moving on with the recipe, make sure you take some of your whipped cream and set it aside in the fridge. You’ll use that for topping down the line. To the rest of your whipped cream, add your canned pumpkin and your pumpkin pie spice. Stir that until everything just comes together.
Now it’s about time we start assembling our icebox cake. After lining your dish with parchment paper, place a thin layer of pumpkin mixture then your graham crackers in the bottom. I used 9 graham cracker squares for my 9X9 dish. Top those crackers with 1/3 of your pumpkin whipped cream mixture.
Top the mixture with another layer of your graham crackers.
Then top that with a layer of your cream mixture. Try and use about 1/3 of your cream mix per layer.
That’ll give you about 3 layers of your cream mixture through the cake. If you want more graham crackers, try using about 1/4 of your mix per layer to add another layer to your final product.
Eventually, you’ll have used up all your whipped filling. Optionally smooth out the top of your cake before popping it into the fridge or freezer.
You’ll want to let the cake sit in the fridge for around 4 hours. In the freezer, it should only take about an hour for your icebox cake to firm up.
Once your cake has finished firming up, you can finally cut yourself off a slice! To plate your slice up, top it with a little dollop of your reserved whipped cream and dust with a little extra pumpkin spice. Serve and enjoy!
Pumpkin Icebox Cake
- 16 oz Heavy Whipping Cream
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 2 tsp Pumpkin Spice
- 14 oz Pumpkin Puree
- 27 squares Graham Crackers
- Whip cream until soft peaks form.
- Add vanilla and powdered sugar wand beat until stiff peaks form.
- Transfer about 1 1/2 cups of whipped cream to another bowl and refrigerate for later.
- Add pumpkin spice and pumpkin and stir until just incorporated.
- Line an 8x8" baking dish with parchmant paper in both directons.
- Add a thin layer of pumpkin mixture to the bottom of prepared dish.
- Place 9 graham crackers on the bottom of the pan in a single layer.
- Spread 1/3 of pumpkin mixture evenly over graham crackers.
- Continue making 2 more layers the same way (for 3 total layers).
- Refrigerate for 4 hours or freeze for 1 hour.
- Serve with reserved whipped cream and dusted with pumpkin spice.