This no-bake pumpkin pie icebox cake is the perfect fall dessert—creamy, spiced, and layered with graham crackers for a soft, cake-like texture. It’s an effortless make-ahead treat that combines the rich flavors of pumpkin pie with the ease of a refrigerator cake. Ideal for gatherings, holidays, or when you just want a cozy dessert without turning on the oven.
Family of 6
10 minutes
30 minutes (not including chill time)
No-Bake
1 box graham crackers
2 cups heavy whipping cream
1/4 cup maple syrup
1 teaspoon vanilla extract
8 oz. cream cheese, softened
2 cups pure pumpkin purée
1–2 teaspoons pumpkin pie spice
In a bowl, combine the heavy whipping cream, maple syrup, and vanilla. Whip until stiff peaks form, then set aside.
In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin purée and pumpkin pie spice, then whip again until fully combined and creamy.
Gently fold most of the whipped cream into the pumpkin mixture, reserving about 1/2 cup for the topping. Refrigerate the reserved whipped cream.
In a rectangular dish, arrange a layer of graham crackers. Spread a layer of the pumpkin mixture on top. Repeat the layers of graham crackers and pumpkin filling until you reach the top (about 4–5 layers).
Spread the reserved whipped cream over the top layer. Garnish with crushed graham crackers and a sprinkle of pumpkin pie spice.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Slice, serve, and enjoy!
