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No Bake Pumpkin Icebox Cake makes the perfect make ahead fall dessert. Best of all, takes just minutes to whip up and full of cozy fall flavors! Made with layers of graham crackers and pumpkin cream cheese mousse. A delicous dessert for holiday parties and get togethers and much easier to bring than a pumpkin pie.

Easy No-Bake Pumpkin Icebox Cake

Easy no-bake pumpkin icebox cake is full of Fall flavors between graham crackers and pumpkin cream cheese mousse.
Course Dessert
Cuisine American
Keyword easy no bake dessert, easy no bake dessert recipe, easy pumpkin dessert recipe, easy thanksgiving dessert, no bake dessert, no bake dessert recipe, pumpkin dessert no bake, pumpkin recipes
Prep Time 15 minutes
Chill Time 4 hours
Total Time 15 minutes
Servings 8 servings
Calories 260 kcal

Ingredients

  • 2-1/2 cups freshly whipped cream divided (or can use 2 1/2 cups of your favorite whipped topping like Cool Whip)
  • 1 8-ounce package cream cheese softened
  • 1/4 cup powdered sugar
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 teaspoon ground cinnamon
  • 1/2 Tablespoon pumpkin pie spice
  • 12 graham crackers

Optional Toppings:

  • 1/2 cup chopped pecans
  • shaved chocolate
  • caramel sauce
  • powdered sugar

Instructions

  1. Using a hand mixer or a stand mixer, beat the cream cheese and sugar until creamy. Add pumpkin puree, cinnamon, and pumpkin pie spice and continue beating until smooth and well combined. Fold in 2 cups of freshly whipped cream or Cool Whip until incorporated.
  2. Spread a thin layer of the cream cheese mixture in an 8 x 8 pan, coating the bottom of the pan.

  3. Place 3 graham crackers across the center of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps. Spread half of the cream cheese mixture on top.
  4. Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream cheese mixture.
  5. Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream over evenly.
  6. Sprinkle on chopped pecans and shaved chocolate
  7. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Prior to serving, drizzle with caramel sauce and sprinkle with powdered sugar if desired. Serve chilled.

*To make freshly whipped cream:

  1. With a hand mixer or in the bowl of a stand mixer, whip 11/2 cups of heavy cream until it just holds stiff peaks. Add 1/4 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine.

Recipe Notes

*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5

Nutrition Facts
Easy No-Bake Pumpkin Icebox Cake
Amount Per Serving (1 serving)
Calories 260 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Cholesterol 45mg15%
Sodium 232mg10%
Potassium 166mg5%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 11g12%
Protein 4g8%
Vitamin A 5275IU106%
Vitamin C 1.3mg2%
Calcium 74mg7%
Iron 1.5mg8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.