Go Back
A layered pumpkin icebox cake with graham crackers, whipped cream, caramel drizzle, and pecans in a glass baking dish.

Pumpkin Icebox Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 24 whole graham crackers
  • 1/4 cup caramel sauce
  • 1/4 cup chopped pecans

Method
 

  1. In a large chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. In a separate bowl, stir the pumpkin puree with pumpkin pie spice and cinnamon until smooth.
  3. Gently fold the pumpkin mixture into the whipped cream using a spatula until well combined and uniform in color.
  4. Spread a thin layer of the pumpkin cream onto the bottom of a 9x13 inch rectangular baking dish.
  5. Arrange a single layer of graham crackers over the cream, breaking pieces to fill any gaps.
  6. Spread approximately one-third of the remaining pumpkin cream evenly over the crackers.
  7. Repeat the layers of graham crackers and pumpkin cream two more times, finishing with a smooth cream layer on top.
  8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the crackers have softened.
  9. Before serving, drizzle with caramel sauce and sprinkle with chopped pecans.