Pumpkin Icebox Cake
An easy no-bake recipe for the Fall! A pumpkin icebox cake with layers of spiced homemade pumpkin butter filling, cinnamon graham crackers and topped with whipped cream.
As much as I love making my pumpkin pie with graham cracker crust this time of year, it’s also a labor of love. Making the filling, making the crust and then baking the whole thing off.
Well, this pumpkin icebox cake is inspired by that recipe, with a fraction of the work and just as flavorful. I’m using the secret (best) combination of cinnamon graham crackers with pumpkin filling for an easy, no-bake recipe that’s unexpected and delicious.
Why I love this Pumpkin Icebox Cake Recipe
I’m a sucker for anything no-bake, especially this time of year when I’m hosting gatherings and trying to minimize oven space.
Instead of a traditional pie, this pumpkin icebox cake features a filling similar to pumpkin pie, made with pumpkin puree, whipped cream and spices, and then layered between graham crackers. If you can find cinnamon graham crackers, I highly recommend using those as they add in even more yummy flavor.
And, like most no-bake desserts, you can make this one ahead of time for easy serving.
Ingredient Notes
This pumpkin icebox cake is easy to make dairy-free and vegan! In testing, I recommend Silk’s heavy cream and your favorite dairy-free cream cheese. My go-to brand is Violife, but any brand that you like will work.
It was also tested with regular cream cheese and heavy cream and both work.
I highly recommend making the pumpkin butter here– honestly, that’s a recipe in itself and is SO good. It’s thick and has so much pumpkin flavor. Use it on pumpkin waffles, english muffins or my whole wheat waffles or sourdough waffles.
If you don’t have pumpkin pie spice, then substitute 1 1/4 teaspoons ground cinnamon, 1/4 teaspoon ground ginger and nutmeg and 1/8 teaspoon ground allspice and cloves.
It’s worth seeking out the cinnamon flavored graham crackers! I grab them at Trader Joe’s, but other grocery stores carry them. They add another layer of cinnamon that’s just perfect with the pumpkin puree.
How to Make (Step by Step Photos)
Make the Pumpkin Butter
Whisk together all ingredients for the pumpkin butter in a heavy saucepan. Bring to a boil, then reduce heat to low and cook until the mixture is very thick and reduced. This should take about 20 minutes! It will likely sputter as it cooks, so I recommend putting a lid over the saucepan part way to reduce sputtering. You don’t want to close the lid all together though, or the pumpkin butter will burn.
Make the Cream
In the base of a stand mixer (or using a bowl with a hand mixer) whip together the cream cheese and heavy cream until thick and smooth. This should take about 5 minutes– it’s easer to blend the cream cheese if it’s at room temperature and I highly recommend letting it sit out on the counter for 30 minutes or so ahead of time for easier blending.
Make the Pumpkin Cream
Once the pumpkin butter has cooled completely, fold it into the whipped cream and cream cheese mixture. Taste– it should be amazing! If you want a little more flavor, I sometimes add in a pinch of salt to bring out the sweetness of the pumpkin.
Layer the Icebox Cake
Now it’s time to assemble your pumpkin icebox cake! Place about 1/2 cup of the pumpkin filling in the bottom of a plastic-wrap lined loaf pan. Place a layer of the graham crackers on top of the filling, then add another layer of filling, then the crackers and repeat until you get to the top of the loaf pan.
Chill and Serve
Place in the fridge for at least 5-6 hours to set. For easier removal, I recommend placing the cake in the freezer for an hour, then removing.
You can enjoy it as is, or top with whipped cream and other toppings of choice. I also like adding a little drizzle of caramel sauce if you’d like, or even chopped nuts.
Tips for Success
- Cream the Cheese: Make sure to cream the cream cheese well with the heavy cream before folding in the pumpkin mixture. I prefer to use room temperature cream cheese.
- Homemade Pumpkin Butter: This pumpkin icebox cake is SO good thanks to the homemade pumpkin butter– it’s really what sets this recipe apart from others. Therefore, I’d recommend making the homemade pumpkin butter over using store bought.
- Brown Sugar: This recipe was tested with brown sugar, which adds in another layer of moisture to the cake. I don’t recommend subbing in other sugars as I haven’t tested them for success.
- Time to Rest: Make sure to let the cake sit for at least 6-8 hours, or overnight in the fridge before serving. For best results, place the cake in the freezer for 30-60 minutes before serving as it will pop right out.
- Plastic Wrap: For easiest removal, make sure to line your loaf pan with plastic wrap so you can easily lift the cake out of the pan.
How to Store
Store this pumpking icebox cake in the fridge for 3-5 days. As it sits, the graham crackers will continue to soften. It will still taste great, but the texture will continue to soften over the days.
If you store it in the freezer, make sure to wrap the leftover cake well in plastic wrap to prevent freezer burn.
More Pumpkin Recipes
- Pumpkin Scones with Espresso Glaze
- Vegan Pumpkin Chili
- Pumpkin Stuffed Shells
- Vegan Pumpkin Pie Pecan Bars
- Vegan Pumpkin Muffins with Pecan Glaze
- Pumpkin Bolognese
- Vegan Pumpkin Chocolate Chip Cookies
If you make this pumpkin icebox cake, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Pumpkin Icebox Cake
Equipment
IngredientsÂ
Pumpkin Butter
- 15 oz can pumpkin puree
- 1/2 cup apple cider
- 2/3 cup brown sugar
- 2 teaspoons pumpkin spice mix*
- 1 pinch salt
Icebox Cake
- 8 oz regular or dairy-free cream cheese
- 1 cup regular or dairy-free heavy cream , tested dairy-free with Silk
- 1 cup pumpkin butter, from above recipe. Store bought may work, but may need to add other spices.
- 30 cinnamon graham crackers, or ginger snaps or regular graham crackers
Optional garnishes: whipped cream, chocolate drizzle, caramel drizzle, nuts, cinnamon
Instructions
Make the Pumpkin Butter
- Combine all ingredients in a heavy saucepan. Bring to a boil then reduce to simmer (It will likely sputter so add a partial lid to cover) Allow the pumpkin butter to cook down until thick, about 20 minutes. Should reduce down to about 1 cup.
- Cool completely before assembling. I like to make this the day or morning before I am making the cake.
Make the Pumpkin Cream Filling
- When the pumpkin butter is cool, add the cream cheese and cream to the bowl of a stand mixer or a bowl with a hand mixer whip cream cheese and cream until smooth and fluffy; this can take about 5 minutes. Fold in the pumkpin butter.
Layer the Icebox Cake
- Line a 9 inch loaf pan with plastic wrap so you can remove the cake easier.
- Add 1/2 cup ish of pumpkin cream to bottom and top with one layer of graham crackers Repeat this so you have 6 layers of cream and 5 layers of graham crackers.
- Place in refirgerator and allow to set for 8 hours or overnight. Freeze for one hour before serving for easier removal!
- Top with garnishes and serve.