Pumpkin Pie Icebox Cake Recipe

Pumpkin Pie Icebox Cake Recipe

How To Make Pumpkin Pie Icebox Cake

An icebox cake is a perfect treat for anyone looking for easy, no-bake desserts. This particular recipe has layers of graham cracker and creamy pumpkin.

Preparation: 20 minutes
Cooking: 4 hours
Total: 4 hours 20 minutes



  • 40pcsgraham crackers,(squares)
  • cupsheavy whipping cream
  • 1cuppowdered sugar
  • 1tspcinnamon
  • tspground cloves
  • tspground nutmeg
  • 1tspvanilla
  • 14ozpumpkin puree,(about 2 cups)


  1. In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.

  2. Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.

  3. Place one single layer of graham crackers into the bottom of an 8×8″ pan. Top with ¼ of the pumpkin mixture.

  4. Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.

  5. Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.


  • Calories: 564.80kcal
  • Fat: 31.20g
  • Saturated Fat: 16.32g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 8.64g
  • Polyunsaturated Fat: 4.27g
  • Carbohydrates: 67.36g
  • Fiber: 3.56g
  • Sugar: 31.87g
  • Protein: 6.02g
  • Cholesterol: 90.57mg
  • Sodium: 313.35mg
  • Calcium: 105.67mg
  • Potassium: 248.81mg
  • Iron: 3.02mg
  • Vitamin A: 614.86µg
  • Vitamin C: 2.26mg
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