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Dreamy No-Bake Pumpkin Pie Icebox Cake: Easy 10-Minute Dessert

no-bake pumpkin pie icebox cake - featured image
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A quick and easy no-bake dessert that layers creamy pumpkin filling with graham crackers for a dreamy, crowd-pleasing treat. Perfect for fall gatherings and ready in just 10 minutes of active time.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 box (about 14 oz) graham crackers (about 3 sleeves)
  • Extra whipped cream for garnish (optional)
  • A sprinkle of cinnamon or pumpkin pie spice (optional)
  • Crushed graham crackers or gingersnap cookies for crunch (optional)

Instructions

  1. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add granulated sugar and brown sugar, beat until fluffy, about 2 minutes. Scrape down sides. Add pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on medium speed until well combined and smooth.
  3. In a separate large bowl, beat cold heavy whipping cream on medium-high speed until it starts to thicken, about 2 minutes. Add powdered sugar and vanilla extract, continue beating until stiff peaks form.
  4. Fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula. Add remaining whipped cream and fold gently until no white streaks remain.
  5. Arrange a single layer of graham crackers on the bottom of the prepared dish, breaking crackers to fit snugly. Spread about one-third of the pumpkin cream mixture evenly over the crackers.
  6. Add another layer of graham crackers, then another third of the pumpkin mixture. Repeat with a third layer of graham crackers and remaining pumpkin mixture. End with a final layer of graham crackers on top.
  7. Cover tightly with plastic wrap or aluminum foil. Refrigerate for at least 6 hours, preferably overnight.
  8. Just before serving, whip another cup of heavy cream with 2 tablespoons powdered sugar and a splash of vanilla until stiff peaks form. Spread or pipe over the top. Sprinkle with cinnamon or crushed graham crackers.
  9. Slice into squares using a sharp knife, wiping clean between cuts. Serve cold.

Notes

Use full-fat cream cheese for best texture. If using homemade pumpkin puree, strain it first to remove excess moisture. For best results, chill overnight. The cake can be made up to 2 days ahead; add topping just before serving. Can be frozen for up to 2 months.

Nutrition

Keywords: no-bake pumpkin pie, icebox cake, pumpkin dessert, fall dessert, easy dessert, no-bake dessert, graham cracker cake

Find it online: https://coracooks.com/dreamy-no-bake-pumpkin-pie-icebox-cake-easy-10-minute-dessert/