Slice of Pumpkin Icebox Cake

Pumpkin Icebox Cake

By Erin Huffstetler | 10/20/2016 | 1 Comment
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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

Prep Time:

10 mins

Pumpkin Icebox Cake Ingredients

Ingredients:

(1) 15-oz. can of pumpkin pie filling – store-bought or homemade (see my recipe below), or pumpkin butter. Here’s my recipe.
Graham crackers
Cream cheese frosting – store-bought or homemade (Here’s my recipe)

Homemade Pumpkin Pie Filling

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 Graham Cracker with Pumpkin Pie Filling

Spread a graham cracker liberally with pumpkin pie filling.

Spread Cream Cheese Frosting on Cracker

Then, stack a graham cracker on top of it, sandwich-style, and spread that cracker with cream cheese frosting.

Ice Box Cake Before It's Been Frosted

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.

Frosted Pumpkin Icebox Cake

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.

Pumpkin Pie Icebox Cake

To serve, slice from one of the corners. This will expose all the gorgeous layers.

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Pumpkin Pie Icebox Cake

Pumpkin Icebox Cake

This no-bake pumpkin icebox cake takes about 10 minutes to make, but looks and tastes like it took much longer.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 10 mins
  • Total Time: 10 mins

Ingredients:

  • (1) 15-oz. can of pumpkin pie filling – store-bought or homemade, or pumpkin butter.
  • Graham crackers
  • Cream cheese frosting – store-bought or homemade

Instructions:

  1. Spread a graham cracker liberally with pumpkin pie filling (or pumpkin butter).
  2. Then, stack a graham cracker on top of it, sandwich-style, and spread that cracker with cream cheese frosting.
  3. Continue stacking crackers, alternating between pumpkin pie filling and cream cheese frosting, until your cake is as big as you want it to be.
  4. Frost with the remaining pumpkin pie filling or cream cheese frosting (your choice).
  5. Cover and refrigerate overnight, so the graham crackers soften and become more cake-like.

Notes

  • Slice the cake from one of the corners, so all the layers are visible.

More Pumpkin Recipes

How to Make Pumpkin Puree

How to Make Pumpkin Puree

Pumpkin Tomato Spaghetti

Pumpkin Tomato Sauce

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