Pin This creamy no-bake pumpkin pie icebox cake is my favorite way to serve the flavors of pumpkin pie without ever touching the oven. Layers of spiced pumpkin filling, whipped cream, and graham crackers meld together into a chilled showstopper that delights at every gathering especially around fall holidays. It comes together quickly and easily, making it perfect for busy cooks craving a simple dessert with wow factor.
I first whipped this up for a spontaneous Friendsgiving, and to this day, no one believes how little effort goes into such a stunning slice. Now it is my go-to for sharing autumn comfort wherever I go.
Ingredients
- Pumpkin puree: purees delivers real pumpkin flavor with a silky texture opt for 100 percent pumpkin rather than pie filling for the best results
- Heavy cream: whips up to luxurious volume use fresh cream for a rich mouthfeel
- Sweetened condensed milk: adds sweetness and helps thicken the pumpkin layer look for one that is creamy and pale in color
- Whole milk: softens and lightens the filling use whole for extra richness
- Light brown sugar: brings a caramel warmth to the filling choose moist, soft sugar for best sweetness
- Pumpkin pie spice: infuses signature fall flavor blend your own for fresher, toastier results if possible
- Vanilla extract: enhances and rounds out the flavors go for pure vanilla for depth
- Salt: brightens and balances the sweetness just a pinch goes a long way
- Powdered sugar: ensures fluffy, stable whipped cream sift to prevent clumps
- Graham crackers: build the signature layers use fresh, crisp crackers for structure
- Ground cinnamon or extra pumpkin pie spice for dusting on top: adds a professional touch and amplifies aroma
Instructions
- Prepare the Pumpkin Mixture:
- In a large mixing bowl combine pumpkin puree heavy cream sweetened condensed milk whole milk light brown sugar pumpkin pie spice vanilla and salt whisk vigorously until the mixture is creamy and free of lumps this forms your spiced pumpkin base
- Whip the Cream:
- In a separate chilled bowl pour in the heavy cream and add powdered sugar and vanilla beat with an electric mixer or whisk by hand until stiff peaks stand upright when you pull out the whisk this creates your decadent whipped cream
- Layer the Graham Crackers:
- Line the bottom of a nine by thirteen inch baking dish with a single, tightly packed layer of graham crackers breaking pieces as needed to fit every corner dry crackers will absorb moisture and soften later
- Spread Pumpkin Layer:
- Spoon one third of the pumpkin mixture over the graham base using a spatula spread evenly into every corner for a balanced finish
- Add Whipped Cream Layer:
- Dollop one third of the whipped cream on top of the pumpkin and gently spread without mixing layers aim for a clean creamy layer that will hold its shape
- Repeat Layers:
- Continue alternating graham crackers pumpkin filling and whipped cream two more times finishing with a thick blanket of whipped cream on the very top
- Finish and Dust:
- Gently smooth the final whipped cream layer then dust with ground cinnamon or extra pumpkin pie spice for an enticing look and aroma
- Chill to Set:
- Cover the dish with plastic wrap or foil refrigerate for at least four hours or preferably overnight allowing the layers to meld and soften for perfect slicing
- Slice and Serve:
- Once chilled use a sharp knife to cut generous squares serve straight from the fridge for the creamiest bite
Pin Pumpkin puree is always the most special part for me because opening that can means fall has truly arrived I always make sure to pick the brightest, orange puree and seeing the creamy layers come together reminds me of baking pies with my mom as a kid just with half the fuss and all the nostalgia
Storage Tips
Leftovers keep fresh for up to four days tightly covered in the fridge Refrigerate the whole dish or individual portions For longer storage you can freeze individual squares wrapped tightly and thaw overnight in the refrigerator before serving
Ingredient Substitutions
For dairy free needs swap coconut whipped cream plus dairy free condensed milk and milk Try thin gingersnaps instead of graham crackers for extra spiced kick If you want a lighter sweetness go with maple syrup instead of brown sugar for a unique twist
Serving Suggestions
This cake slices beautifully when very cold Add a drizzle of caramel sauce or scatter toasted pecans on top right before serving For a stunning dessert platter alternate slices with fresh fruit for added color
Cultural and Historical Context
Icebox cakes have old fashioned roots dating back to the rise of home refrigerators in the early twentieth century This pumpkin pie version is a modern riff merging family favorite flavors with fuss free technique It is a sweet nod to the classic layered desserts found at autumn gatherings and Thanksgiving tables
Pin Serve straight from the fridge for the creamiest texture and flavor The layers hold beautifully for stunning slices that always impress
Recipe Questions
- → How long should the dessert chill before serving?
Chill for at least 4 hours, preferably overnight. This allows the graham crackers to soften and the flavors to meld.
- → Can I make this dessert ahead of time?
Yes, it's best prepared a day ahead. Overnight chilling results in a soft, cake-like texture and enhanced flavor.
- → Are there dairy-free substitutions available?
Use coconut whipped cream and non-dairy milks and sweetened condensed milk to prepare a dairy-free version.
- → What can I use instead of graham crackers?
Ginger snaps make a spicy alternative and add a different layer of flavor. Adjust layers to fit your dish.
- → How do I ensure the whipped cream layer is stable?
Be sure to whip chilled heavy cream to stiff peaks. This results in a stable layer that holds its shape during assembly.