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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!
Course Dessert
Cuisine American
Keyword Pumpkin Icebox Cake
Prep Time 20 minutes
Cook Time 1 minute
Refrigerate Time 4 hours
Servings 9 Servings
Calories 421kcal
Author Jen


  • 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.


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