Description
Pumpkin Pie Icebox Cake is a delightful no-bake dessert that captures the essence of fall with its creamy pumpkin filling layered between soft, spiced graham crackers. Topped with a generous dollop of whipped cream, this easy-to-make treat is perfect for Thanksgiving or any festive gathering. Impress your guests without spending hours in the kitchen; each bite is a joyful explosion of flavor that will leave everyone wanting more.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup canned pumpkin purée
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp pumpkin pie spice
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until creamy.
- In an 8×8 inch baking dish, spread a layer of pumpkin filling at the bottom. Lay down graham crackers on top until covered.
- Repeat layering with remaining pumpkin mixture and graham crackers until you run out of filling.
- Top with whipped cream and spread evenly across the surface.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg