Easy Pumpkin Icebox Cake recipes

This Pumpkin Icebox Cake has graham cracker layers and creamy pumpkin filling. Fall and holiday-perfect no-bake pumpkin dessert! Egg-, dairy-, and gluten-free. 

Ingredient

– Canned pumpkin – Graham cracker – Whipped topping – Cream cheese – Powdered sugar – Cinnamon, ginger, nutmeg, and cloves and vanilla extract

Direction

Combine cream cheese and powdered sugar in a medium bowl. Cream mixture with a hand mixer on low speed until creamy, then add pumpkin, spices, and salt and beat until combined.

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Beat vanilla and one cup whipped cream into the pumpkin mixture with an electric mixer, then add the rest.

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Put some graham crackers on the bottom of the pan that has been prepped. Gran crackers might need to be broken up to fit. When you do this, make sure they are spread out evenly.

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 Use an off-set spoon to spread ⅔ cup of the pumpkin whipped filling on top of the graham crackers. 

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2 more layers of these. Sprinkle cinnamon and graham cracker crumbs on your last layer. Wrap icebox cake in plastic wrap or foil and chill for 6-8 hours to soak graham crackers.

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also see

also see

Easy Gingersnap Pie Crust recipes