Pumpkin Pie Icebox Cake –
This was our go-to for those warm early fall days when you crave pumpkin but can’t bear to turn on the oven. Creamy layers of spiced pumpkin and graham crackers chill into a dreamy dessert that slices like cake and tastes like a pumpkin pie cloud.
- Prep Time: 20 mins
- chill time: 6hrs
- Total Time: 36 minute
- Yield: 12 1x
Ingredients
1 (15 oz) can pumpkin puree
1 (3.4 oz) box instant vanilla pudding mix
1½ cups cold milk
1 tsp pumpkin pie spice
½ tsp cinnamon
8 oz cream cheese (softened)
½ cup powdered sugar
1 tsp vanilla extract
12 oz whipped topping (like Cool Whip), divided
1 box graham crackers
Optional: crushed graham or chopped pecans for garnish
Instructions
In a bowl, whisk pumpkin, pudding mix, milk, and spices until thickened.
In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping.
Fold cream cheese mix into the pumpkin mixture, then fold in half the remaining whipped topping.
In a 9×13″ dish, layer graham crackers and pumpkin filling. Repeat layers, ending with filling.
Spread remaining whipped topping on top. Chill at least 6 hours or overnight.
Garnish and slice to serve.
Notes
No oven, no stress—just cool, creamy layers of pumpkin-spiced perfection ready to wow your fall table.
Nutrition
- Calories: ~290 per slice
Find it online: https://thecomfortspoon.com/pumpkin-pie-icebox-cake/