Go Back
–+ servings
Pumpkin Icebox Cake

Delicious Pumpkin Icebox Cake: Easy No-Bake Autumn Treat

Enjoy this Easy No-Bake Pumpkin Icebox Cake, a delightful autumn dessert that combines pumpkin cheesecake mousse with graham crackers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 8 ounces Cream Cheese Substitution: Use full-fat cream cheese for the best texture.
  • ½ cup Light Brown Sugar Can be replaced with additional granulated sugar.
  • ½ cup Granulated Sugar No substitutions necessary.
  • 1 cup Pure Pumpkin Note: Use 100% pure pumpkin, not pumpkin pie filling.
  • 1 teaspoon Cinnamon Substitution: Pumpkin pie spice can be used instead.
  • ½ teaspoon Ground Ginger Substitution: Omit or reduce if not preferable.
  • ¼ teaspoon Nutmeg Can also be omitted if desired.
  • optional Allspice Adjust based on taste preferences.
  • 2 cups Cool Whip Substitution: Freshly whipped heavy cream can be used.
For the Layering
  • 9 whole Graham Crackers Substitution: Cinnamon graham crackers can add additional flavor.

Equipment

  • electric mixer
  • 9x13-inch baking dish
  • spatula

Method
 

Step‑by‑Step Instructions for Pumpkin Icebox Cake
  1. In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese, ½ cup of light brown sugar, and ½ cup of granulated sugar until completely smooth, about 2-3 minutes.
  2. Add in 1 cup of pure pumpkin, 1 teaspoon of cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of nutmeg, and optional allspice. Mix on low speed until fully combined, approximately another 2 minutes.
  3. Gently fold in 2 cups of Cool Whip until well combined, being careful to maintain the light and airy texture.
  4. Prepare a 9x13 inch baking dish by lining the bottom with an even layer of graham crackers.
  5. Spread one-third of the pumpkin mousse filling over the layer of graham crackers using a spatula.
  6. Layer another set of graham crackers on top of the pumpkin filling and repeat the spreading process with another third of the pumpkin mousse.
  7. Continue until you have three alternating layers of graham crackers and pumpkin mousse.
  8. Spread the remaining Cool Whip over the top layer of pumpkin mousse.
  9. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 2gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 850IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is softened for a smooth texture. Refrigerate overnight for best flavor. Use a straight-sided baking dish for even layering. Always use 100% pure pumpkin.

Tried this recipe?

Let us know how it was!