• Prep Time: 15 mins
  • Cooking Time: 0 min
  • Serves: 9

Pumpkin Pie Icebox Cake No Bake

  • Recipe Submitted by on

 Ingredients List

  • 40 square graham crackers (20 if you have the long rectangular ones)
  • 2 1/2 cups heavy cream
  • 1 cup powdered icing sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 14 oz can pumpkin puree (about 2 cups)


In a large bowl, beat cream on high with an electric mixer until soft peaks form. Add in sugar and beat until stiff peaks form. Set aside 1 cup in the refrigerator.
Add spices, vanilla and pumpkin and beat on low just until incorporated.
Place one layer of graham crackers into the bottom of an 8x8" pan. Top with ¼ of the pumpkin mixture (I use a piping bag to do this -- it's quicker and is easier to spread!).
Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.
Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.

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