Pumpkin Pie Icebox Cake No Bake

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 8×8″ 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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