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.
Spread a thin layer of the cream cheese mixture in an 8 x 8 pan, coating the bottom of the pan.
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.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream cheese mixture.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream over evenly.
Sprinkle on chopped pecans and shaved chocolate
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:
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 260Calories 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.