This Pumpkin Icebox Cake recipe is made from layers of graham crackers and creamy pumpkin filling. A no bake pumpkin dessert that is perfect for the fall and holiday season!
Gluten-free, dairy-free, and egg-free.
STEP 1: Place cream cheese and powdered sugar in a medium mixing bowl. Cream mixture with a hand mixer on low speed, then add pumpkin, spices, and salt and beat until incorporated.
STEP 2: Add vanilla and one cup whipped cream to the pumpkin mixture and beat to incorporate with the electric mixer, followed by the remainder of the whipped cream.
STEP 3: Place a layer of graham crackers on the bottom of prepared pan. Spread ⅔ cup of the pumpkin whipped filling over top of the graham crackers with an offset spatula.
STEP 4: Repeat these layers two more times. Decorate your last layer with graham cracker crumbs and a sprinkle of cinnamon. Cover icebox cake with plastic wrap or foil and refrigerate for 6-8 hours.