This pumpkin icebox cake easy recipe is the taste of Fall in a no bake cake with layers of pumpkin and graham crackers. A great Thanksgiving Day dessert idea!
The next few weeks are going to be all about pumpkins, so I thought I may as well jump on the bandwagon. I think of icebox cakes as being desserts for summer, but this Pumpkin Icebox Cake is the perfect Fall sweet treat. It has the freshest pumpkin flavor and is a great make-ahead option for a quick dessert. Both of these good things make it an easy option for a Thanksgiving Day dessert.
This Pumpkin Icebox Cake recipe could be easily doubled to feed more people. Just switch to a bigger 9 x 13 oblong pan.
Pumpkin Icebox Cake Tip
When I start layering an icebox cake, I’m never really sure how many layers I will get. Keep in mind that if you make your filling layers thicker, you will get fewer layers. That’s not all bad though because the filling is the best part!
Pumpkin Icebox Cake
Ingredients
- 1 15 oz. can pumpkin puree
- 8 oz. cream cheese softened
- 1/2 cup brown sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon pumpkin pie spice
- 16 oz. Cool Whip Lite
- Walnuts or pecans optional
- 1 box graham crackers
Instructions
- In a large mixing bowl, beat together pumpkin and cream cheese until fluffy.
- Add brown sugar, cinnamon and pumpkin pie spice.
- Fold in the Cool Whip. It's OK to not use the whole container. Just add the Cool Whip until your mixture is a spreadable consistency.
- In an 8 x 8 or 9 x 9 pan, spread a layer of the pumpkin mixture.
- Top with a layer of graham crackers. You will have to break/cut some crackers to make them fit.
- Follow with alternating layers of the pumpkin mixture and graham crackers, ending with the pumpkin mixture.
- Top with walnut or pecan pieces if desired.
- Cover and refrigerate at least 6 hours. Overnight is best.
Notes
You can switch up the spices in this to suit your taste. All-spice could be substituted for the pumpkin pie spice…or you could use just cinnamon. If you aren’t a fan of Cool Whip, swap it out for real whipped cream. Keep in mind that real whipped cream isn’t as stable as Cool Whip, so the cake may not last as long in the refrigerator. Chances are you’ll eat it quickly anyway! This pumpkin icebox cake recipe is easy to adjust and make your own.
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Easy links for more inspiration:
Icebox Cakes
Pumpkin Recipes
