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Pumpkin Icebox Cake Recipe | This is the taste of Fall in an easy, no bake cake. Layers of pumpkin goodness and graham crackers are sure to make this a hit with the whole family!

Pumpkin Icebox Cake

Pumpkin Icebox Cake Easy Recipe. This is the taste of Fall in a no bake cake with layers of pumpkin and graham crackers. Thanksgiving Day dessert idea.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 9 servings


  • 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


  • 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.


I used a 9 x 9 pan and got 4 layers. If you used an 8 x 8 pan you could possibly get 5.