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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 delicious 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 the perfect dessert when you're craving pumpkin pie. It only takes minutes to whip up and it's layered with graham crackers and pumpkin cream cheese mousse.

Course Dessert
Cuisine American
Keyword easy no bake dessert, easy no bake dessert recipe, easy pumpkin dessert, fall dessert, healthy pumpkin recipes, homemade pumpkin dessert, pumpkin dessert easy, pumpkin dessert recipes
Prep Time 20 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings 8 servings
Calories 182 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 8x8" 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 Fresh Whipped Cream:

  1. With a hand mixer or in the bowl of a stand mixer, whip 1-1/2 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 slice)
Calories 182 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 141mg6%
Potassium 139mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 4820IU96%
Vitamin C 1.3mg2%
Calcium 39mg4%
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.