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5 from 1 vote

Pumpkin Icebox Cake

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!
Prep Time20 minutes
Cook Time1 minute
Refrigerate Time4 hours
Course: Dessert
Cuisine: American
Keyword: Pumpkin Icebox Cake
Servings: 9 Servings
Author: Jen Lunsford

Ingredients

  • 16 oz Heavy Whipping Cream
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla
  • 2 tsp Pumpkin Spice
  • 14 oz Pumpkin Puree
  • 27 squares Graham Crackers

Instructions

  • 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.

Nutrition

Calories: 421kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 299mg | Potassium: 203mg | Fiber: 3g | Sugar: 24g | Vitamin A: 7604IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg