Don’t let this pumpkin icebox cake fool you: while it looks like it would be super complicated to make, it requires no baking and very little kitchen time. Of course, if you want everyone to think you spent a ton of time baking it, we can keep that part secret. Here’s the recipe.
Pumpkin Icebox Cake
(1) 15-oz. can of pumpkin pie filling – store-bought or homemade (see my recipe below), or pumpkin butter. Here’s my recipe.
Cream cheese frosting – store-bought or homemade (I’ll share my recipe soon)
Homemade Pumpkin Pie Filling
Combine 2 cups of pumpkin puree with 3/4 cup brown sugar and two Tablespoons of pumpkin pie spice. Stir to combine.
*When you make a pumpkin pie, you normally add eggs and evaporated milk as well. We’re intentionally leaving those out. Just mentioning that, so you don’t try to use this recipe to make a pumpkin pie. You’d be seriously bummed with the results.
What You Do:
Spread a graham cracker liberally with pumpkin pie filling.
Then, stack a graham cracker on top of it, sandwich-style, and spread that cracker with cream cheese frosting.
Continue stacking crackers, alternating between pumpkin pie filling and cream cheese frosting, until your cake is as big as you want it to be. I used two sleeves of graham crackers to make this one.
Frost your cake with your remaining pumpkin pie filling or cream cheese frosting. The pumpkin flavor will be very subtle, if you use cream cheese frosting. It’ll be much more pronounced, if you use pumpkin pie filling.
Cover and refrigerate overnight, so the graham crackers soften and become more cake-like.
To serve, slice from one of the corners. This will expose all the gorgeous layers.