- 1 15-oz. can of pumpkin pie filling – store-bought or homemade, or pumpkin butter.
- Graham crackers
- Cream cheese frosting – store-bought or homemade
Spread a graham cracker liberally with pumpkin pie filling (or pumpkin butter).
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.
Frost with the remaining pumpkin pie filling or cream cheese frosting (your choice).
Cover and refrigerate overnight, so the graham crackers soften and become more cake-like.
Slice the cake from one of the corners, so all the layers are visible.