Pumpkin Icebox Cake The Most Easy No Bake Graham Cracker Pumpkin Cheesecake Mousse Cool Whip Spiced Fall Dessert You Will Make

Pumpkin Icebox Cake is the recipe that Lucia makes every fall season and every Thanksgiving gathering when she wants to create the most completely extraordinary and the most genuinely crowd-pleasing no-bake pumpkin dessert that requires absolutely no oven, no water bath, and no complicated cheesecake technique — because the most brilliantly simple and the most deeply satisfying combination of cream cheese beaten with brown and granulated sugar until the most beautifully fluffy, folded with 100% pure pumpkin and the most warmly spiced cinnamon, ginger, nutmeg, and allspice;aand then gently lightened with half a container of Cool Whip.

For the most beautifully airy individual pumpkin cheesecake mousse, layered between the most generous sheets of honey graham crackers, and chilled for the most essential minimum of 4 hours creates the most completely extraordinary no-bake pumpkin dessert that tastes like the most beautifully light and the most genuinely fluffier version of the most beloved pumpkin pie in every single perfectly chilled and the most cleanly cut individual square. She beats the cream cheese to the most fluffy, spices the pumpkin to the most warmly fragrant, layers most precisely three times, and refrigerates for the most completely transformed result.

Pumpkin Icebox Cake is the most easy and deeply extraordinary no-bake fall dessert made by beating two packages cream cheese with brown and granulated sugar adding pure pumpkin cinnamon ginger nutmeg and allspice folding in half 16 oz Cool Whip layering with graham crackers in 9×13 pan in three pumpkin layers topping with remaining Cool Whip and refrigerating minimum 4 hours. Come follow us on Pinterest where we share beautiful no-bake dessert recipes and easy fall favorites from our kitchen every single week.

Why You Will Love This Pumpkin Icebox Cake Recipe

This Pumpkin Icebox Cake recipe is the most completely extraordinary and the most genuinely magical no-bake fall dessert that requires only 20 minutes of active preparation and absolutely no baking — the refrigerator does every single remaining step of the work to transform the most precisely layered graham crackers and the most warmly spiced pumpkin cheesecake mousse into the most beautifully set and the most cleanly sliceable individual square that tastes like the most elegantly lightened and the most properly airy version of pumpkin cheesecake.

The most complete minimum 4-hour refrigerator chill time — and ideally an overnight chill — produces the most essential transformation of the most crisp individual graham cracker layers into the most beautifully softened and the most cake-like individual layers that absorb the surrounding pumpkin cheesecake mousse most perfectly, creating the most seamlessly unified and the most properly layered individual texture in every served square. Our Oreo Dirt Cake makes a beautifully equally layered and equally no-bake companion for a complete and wonderful no-bake layered dessert collection.

Ingredients Needed for This Pumpkin Icebox Cake Recipe

• 2 packages (8 oz each) Full-Fat Brick-Style Cream Cheese, softened
• ½ cup Packed Light Brown Sugar
• ¼ cup Granulated Sugar
• 1 can (15 oz) 100% Pure Pumpkin
• 2 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• ½ tsp Ground Nutmeg
• ½ tsp Ground Allspice
• 1 container (16 oz) Cool Whip, thawed
• 1 box (14.4 oz) Honey Graham Crackers

How to Make This Pumpkin Icebox Cake Recipe

In a large mixing bowl, using an electric hand mixer, beat together the softened cream cheese, brown sugar, and granulated sugar on medium speed until the most well combined and the most smooth. Ensure the cream cheese is the most thoroughly softened to avoid any lumps in the most final fluffy result, cara mia.

Add the pure pumpkin, cinnamon, ginger, nutmeg, and allspice and continue beating on medium speed until the most completely combined and the most uniformly smooth.

Stir in half of the Cool Whip — approximately 8 ounces — until the most well mixed and the most beautifully airy mousse-like texture forms. Set aside.

Line the bottom of a 9 by 13-inch baking dish with the most complete single layer of graham crackers, breaking them to fill gaps as needed.

Spoon approximately one-third of the pumpkin cheesecake mousse over the graham crackers and the most gently spread into the most even layer — dolloping spoonfuls across the entire surface rather than dumping in the center for the most effortless spreading without disturbing the crackers. Repeat the graham cracker and pumpkin mousse layering process two more times.

Spread the remaining 8 ounces of Cool Whip most evenly over the final pumpkin layer as the top Cool Whip cloud. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours — overnight is the most extraordinary result.

How to Serve This Pumpkin Icebox Cake Recipe

Serve chilled directly from the refrigerator, cutting into the most generous individual squares with a large sharp knife. Optionally dust with a light sprinkle of powdered sugar or ground cinnamon over the Cool Whip topping for the most completely beautiful and the most naturally autumnal individual presentation.

For the most completely extraordinary and the most festively decorated individual serving, pipe a small whipped cream swirl on each square and dust with cinnamon. Our Italian Love Cake makes a beautifully equally layered and equally make-ahead companion for a complete and wonderful layered make-ahead dessert collection.

How to Store This Pumpkin Icebox Cake Recipe

Leave leftover squares in the baking pan covered tightly with plastic wrap or foil in the refrigerator for up to 5 days. The graham cracker layers soften progressively the longer the cake refrigerates — most bakers find the day-two texture is the most beautifully and the most completely set individual result. Freeze the assembled cake wrapped tightly in a double layer of foil for up to 2 months — thaw in the refrigerator overnight before cutting and serving.

Tips to Make This Pumpkin Icebox Cake Recipe

The most critical mistake to avoid is using pumpkin pie filling rather than 100% pure pumpkin. Pumpkin pie filling is pre-sweetened and pre-spiced and produces the most unbalanced and the most overly sweet individual result that cannot be corrected. Pure pumpkin is simply pureed pumpkin with nothing added — check the label most carefully before purchasing.

Dollop spoonfuls of the pumpkin mousse filling across the entire surface of the graham cracker layer rather than depositing it all in one central pile. The distributed spoonfuls spread the most effortlessly and the most gently without disturbing or sliding the most delicate individual graham cracker layer beneath.

Helpful Notes for This Pumpkin Icebox Cake Recipe

Pumpkin pie spice — used instead of the four individual spices — can substitute at one to three tablespoons total, starting with one tablespoon and adding to taste. The four individual spices produce the most properly calibrated and the most deeply complex individual spice balance — pumpkin pie spice is the most slightly less potent and the most differently balanced result.

This pumpkin icebox cake is genuinely the most perfect make-ahead Thanksgiving dessert. Prepare on Thanksgiving morning and refrigerate all day for the most beautifully set and the most completely extraordinary individual result by dessert time.

Variation of This Pumpkin Icebox Cake Recipe

Maria made a version using cinnamon graham crackers in place of honey graham crackers for the most completely extraordinary and the most warmly spiced double-cinnamon pumpkin icebox cake. Teresa tried a version substituting the same quantity of blended cottage cheese for the cream cheese for the most completely extraordinary and the most protein-rich pumpkin icebox cake that is genuinely extraordinary in texture and flavor.

For a chocolate version, layer crushed chocolate graham crackers instead of honey graham crackers for the most completely extraordinary and the most deeply sophisticated chocolate-pumpkin icebox cake. Our Italian Love Cake makes a beautifully equally layered and equally make-ahead companion for a complete and wonderful no-bake layered dessert collection.

FAQs About This Pumpkin Icebox Cake Recipe

Conclusion

This Pumpkin Icebox Cake is the most completely extraordinary and the most deeply satisfying no-bake fall pumpkin dessert that makes every Thanksgiving and every autumn gathering feel genuinely and completely special through the most warmly spiced pumpkin cheesecake mousse and the most softened graham cracker layers and the most beautifully fluffy Cool Whip topping in every single perfectly chilled and completely irresistible pumpkin icebox cake square.

We hope it brings the same deeply joyful no-bake fall pumpkin delight and the same completely satisfied Thanksgiving table to your kitchen that it has always brought to ours. Make it, share it, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.

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