Creamy Pumpkin Icebox Cake Recipe

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

This Creamy Pumpkin Icebox Cake recipe is a delightful no-bake dessert that combines the flavors of pumpkin, cream cheese, and whipped cream. It’s perfect for fall gatherings and holiday celebrations, offering a refreshing twist on traditional pumpkin desserts.

The cake recipe is easy to prepare, requiring minimal cooking skills, and can be made ahead of time, allowing the flavors to meld beautifully in the refrigerator.

No-Bake Pumpkin Icebox Cake Recipe

This icebox cake features layers of graham crackers and a creamy pumpkin filling made with cream cheese and whipped cream. The recipe takes about 20 minutes to prepare and requires chilling time, making it a convenient dessert option for any occasion.

Ingredients

1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 package (14 oz) graham crackers
Chopped nuts or chocolate shavings for garnish (optional)

Instructions

Prepare the Cream: In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until well combined.
Combine: Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
Layer the Cake: In a 9×13 inch dish, place a layer of graham crackers at the bottom. Spread a layer of the pumpkin cream mixture over the crackers. Repeat the layers, finishing with the pumpkin cream on top.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Serve: Before serving, garnish with chopped nuts or chocolate shavings if desired. Slice and enjoy this refreshing dessert!