You shouldn’t pass up the chance to taste this no-bake pumpkin icebox cake.

It’s a breeze to make, plus it captures the pumpkin flavor just right.

It’s my top pick for autumn get-togethers.

And trust me, once everyone tries it, they’ll be begging for the recipe. 

So why make a no-bake pumpkin dessert, you ask?

Let’s be real for a moment – as much as we adore pumpkin-spiced this and pumpkin-infused that, we don’t always have the time (or the energy) to whip up elaborate pumpkin desserts.

I mean, who’s got hours to spare between work meetings and holiday chaos?

This is where this culinary hero swoops in – the no-bake pumpkin dessert.

It’s like a sweet, time-saving wizardry designed for busy days and those “I-can’t-even” moments during the holidays.

And don’t feel bad if you even make this fall flavor-infused dessert for Thanksgiving dinner!

It can be a great substitution for the classic pumpkin pie if you want something low-key.

Why You’ll Love this Recipe

I love this pumpkin cream cheese icebox cake, much like a traditional icebox cake, for several simple reasons:

• Quick and easy to make.
• Amazing pumpkin cream between layers of honey graham crackers. 
• Bursting with rich pumpkin flavor.
• Perfect for fall gatherings.
• Leaves everyone craving more.
• A delightful taste of the fall season in every bite.

Simple Ingredients Needed For No-Bake Pumpkin Icebox Cake

• 15 oz can pure pumpkin puree
• 3.4 oz package vanilla pudding mix
• ½ cup dulce de leche
• 1 cup powdered sugar
• 4 cup Cool Whip (or homemade whipped cream)
• 8 oz cream cheese, softened
• 4 sleeves honey graham crackers
• pumpkin pie spice to sprinkle

Step-by-Step Preparation With Pictures

1. To the mixing bowl of a stand mixer, add the pumpkin purée, pudding mix, powdered sugar, cream cheese, and dulce de leche.

2. Mix well on low speed.  Stop the machine, scrape down the sides, and mix again on medium speed. 

3. Gently fold in approximately 2 cups of Cool Whip, saving the rest for later.  

4. Mix well again.

5. In a 9×13” baking dish, create the cream layer by spreading about ½ cup worth of the pumpkin cream mixture across the bottom of the dish with an offset spatula.

6. Place a layer of honey graham crackers across the entire surface of the pumpkin layer, as best as you can.

Break off pieces if needed to help fit.  

7. Measure out approximately half of the remaining pumpkin mixture.

8. Spread evenly with the offset spatula.  

9. Add another layer of graham crackers.  

10. Spread out the remaining pumpkin mixture and top with the last layer of graham crackers. 

Add the remaining cool whip on top of the graham crackers.

11. Spread the Cool Whip evenly on the whole thing with an offset spatula.  

12. Sprinkle with a little pumpkin pie spice for decoration.

13. Leave your no bake treat at room temperature for at least 4 hours.

This allows the crackers to soak moisture to soften and cut more easily.  Enjoy! 

Variation Ideas

Instead of using vanilla pudding, you can try adding chocolate pudding.

Pumpkin spice and chocolate go fantastic together. 

Swap the dulce de leche in pumpkin icebox dessert for caramel sauce for a sweeter version. 

Add in fruit. Add in things like apples, strawberries, bananas, or even crushed pineapples. 

Nuts and pumpkins are wonderful together.  Try adding chopped pecans or walnuts to the layers of pumpkin pie icebox cake. 

Swap the graham crackers for gingersnap cookies, making this a pumpkin gingersnap icebox cake. 

Give the creamy pumpkin filling a kick with a pinch of cayenne pepper or top it off with candied ginger. 

Storage for The Perfect Make-Ahead Dessert

Keep the pumpkin icebox cake in the refrigerator for up to 2 days.

Keep it covered in plastic wrap or stored in an airtight container. 

Making Ahead: Yes, you can prepare your pumpkin icebox cake ahead of time. In fact, it’s a great make-ahead dessert.

Assemble the cake as instructed, cover it well, and refrigerate it for several hours or even overnight.

Remember, you want to let the cake sit for at least 4 hours.

This allows the flavors to meld together and it softens the graham cracker layers.

The no bake pumpkin cake is the perfect dessert for fall. 

Freezing: Freezing the entire pumpkin icebox cake is not recommended, as the texture may change when it thaws, and it might become soggy.

However, you can freeze separate components of the cake.

Freezing Components: You can freeze some of the components of your no bake pumpkin dessert separately.

You can freeze the pumpkin puree mixture and the whipped filling (or Cool Whip) separately.

When you’re ready to assemble the cake, thaw these components in the fridge, and then layer them between graham crackers as usual.

Tips for No-Bake Pumpkin Icebox Cake Recipe

• Make sure to use pumpkin puree and not pumpkin pie filling for this recipe. There is a difference in the ingredients. 
  
  
• You can find dulce de leche in the baking section of your local grocery store.
  
  If it’s not available there, you might also find it among the Mexican food products.
  
  Another option is to prepare your own dulce de leche.
  
  To do this, take a can of sweetened condensed milk, place the can in a saucepan, and fill it with water until it’s fully covered.
  
  Bring on low for around three hours, making sure to monitor it, and add more water as needed to keep the can covered.
  
  Allow it to cool before using.
  
  
• While this recipe calls for Cool Whip, you can also use whipped cream if you prefer.
  
  If you choose to use homemade whipped cream instead of Cool Whip, measure out 2 cups of heavy whipping cream and ¼ cup powdered sugar.
  
  Mix in the bowl of an electric mixer on high speed for approximately 3-4 minutes or until stiff peaks.  
  
  Use the whipped cream as directed in the recipe. 

One Last Thing

This no-bake pumpkin icebox cake offers a deliciously effortless way to savor the essence of fall.

Its flavorful blend of pumpkin and creamy layers embodies the cozy spirit of autumn without the fuss of baking.

So, whether you’re short on time or just craving a slice of fall heaven, this dessert is your ticket to a simple seasonal indulgence.

If you make this delicious no bake pumpkin icebox cake, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.

More Fall Recipes

• 13 Amazingly Healthy Halloween Snacks for Kids
• Chocolate Mummy Cupcakes: Easy Halloween Recipe
• Graveyard Dirt Cups: Spooky Chocolate Pudding For Halloween