Pumpkin Icebox Cake

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.

Canned Pumpkin Whipped Topping Cream Cheese Powdered Sugar Vanilla Extract Graham Crackers Cinnamon Ginger Nutmeg Cloves


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.

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