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Pumpkin Icebox Cake

by Katerina Petrovska

5 from 2 votes

Oct 17, 2014, Updated Jun 06, 2025

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This Pumpkin Icebox Cake is a dreamy no-bake dessert layered with fluffy vanilla whipped cream, graham crackers, and a silky pumpkin mousse. It’s easy, festive, and perfect for fall, holidays, or, quite frankly, whenever you’re craving pumpkin goodness. No oven required!

This pumpkin mousse icebox cake is one of those desserts that feels fancy but takes barely any effort. It’s perfect for holidays, potlucks, or those “I just want something pumpkin” days, and trust me, it always gets rave reviews!

Why You’ll Love This Pumpkin Icebox Cake

• No-Bake & Foolproof. No oven, zero stress! Just mix, layer, and chill.
• Light and Creamy. The texture is mousse-like and soft but sliceable, with a nice contrast from the graham cracker layers.
• Make-Ahead Friendly. Perfect for Thanksgiving or parties, since it needs a chill time of at least 6 hours.

Ingredients For Pumpkin Icebox Cake

• Pumpkin puree – I use my homemade pumpkin puree for the mousse.
• Cream cheese – Adds richness and helps the mousse hold its shape.
• Light brown sugar – Sweetens things up with that soft caramel-y vibe.
• Ground cinnamon, pumpkin pie spice, and ground nutmeg – For that warm and cozy flavor.
• Maple syrup – Adds sweetness and a little fall flair.
• Heavy cream – Whipped to lighten the mousse and make it airy. It’s also The base for a light, fluffy homemade whipped topping.
• Vanilla extract – Adds warm, sweet flavor to the whipped cream.
• Granulated Sugar – Just enough to sweeten it up.
• Graham crackers – Create the layers and give structure to the cake.
• Chocolate shavings & chopped pecans – Optional, but perfect for topping and crunch.

How To Make This Icebox Cake Recipe

• Make the pumpkin mousse. Blend the pumpkin, cream cheese, sugar, and spices until smooth, then fold in whipped cream.
• Whip the cream. Beat heavy cream with vanilla and sugar until stiff peaks form.
• Layer it up. Alternate graham crackers, whipped cream, and pumpkin mousse in a pan, ending with whipped cream on top.
• Chill. Cover and freeze for at least 6 hours or overnight.
• Top and serve. Add chocolate shavings and chopped pecans before slicing.

Proper Storage

You can freeze the whole cake or individual slices for up to 2 weeks. Wrap tightly in plastic wrap and foil. Thaw in the fridge before serving.

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5 from 2 votes

Pumpkin Icebox Cake

by Katerina Petrovska

This Pumpkin Icebox Cake is a dreamy no-bake dessert layered with fluffy vanilla whipped cream, graham crackers, and a silky pumpkin mousse.

Prep Time: 30 minutes minutes

Total Time: 8 hours hours

Servings: 10

Ingredients 

1x2x3x

For the pumpkin mousse layer

• ▢ 1½ cups pure pumpkin puree
• ▢ 4 ounces cream cheese, at room temperature
• ▢ ½ cup light brown sugar
• ▢ ¼ teaspoon ground cinnamon
• ▢ ⅛ teaspoon pumpkin pie spice
• ▢ pinch ground nutmeg
• ▢ ½ cup maple syrup
• ▢ 1 cup cold heavy cream

For the vanilla whipped cream layer

• ▢ 1 cup chilled heavy cream
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 tablespoon granulated sugar

For the cake

• ▢ 2 to 3 sleeves graham crackers
• ▢ chocolate shavings
• ▢ chopped pecans

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Instructions 

• Make the pumpkin layer. In a food processor, combine the pumpkin puree, cream cheese, light brown sugar, cinnamon, pumpkin pie spice, and nutmeg; process until smooth and thoroughly combined. With the machine running, add maple syrup, and continue to process until combined. Set aside.
• Beat the cream. In your mixer's bowl, beat 1 cup heavy cream on high speed until stiff peaks form, about 2 to 3 minutes.
• Combine and refrigerate. Using a rubber spatula, gently fold the prepared pumpkin mixture into the whipped cream. Refrigerate until ready to use, or for at least 30 minutes.
• In the meantime, prepare the whipped cream layer. In your mixer's bowl, combine the heavy cream, vanilla, and sugar. Beat the mixture until stiff peaks form. Refrigerate until ready to use.
• Assemble. Spread a little whipped cream on the bottom of a long and narrow plate or in a 9×13 pan.
• Layer. Place one single layer of 4 whole graham crackers over the whipped cream. Spread 1/3 of the vanilla whipped cream over the graham crackers. Spread 1/3 of the pumpkin mousse over the whipped cream. Place a single layer of 4 whole graham crackers over the pumpkin mousse.
• Keep layering. Continue to layer until you've used up all the ingredients, ending with whipped cream to cover the entire cake. Cover the pan with plastic wrap and place in the freezer for at least 6 hours or overnight.
• Finish and serve. Pull the pumpkin icebox cake out of the freezer, top it with chocolate shavings and chopped pecans, cut it, and serve.

Equipment

• Stand Mixer

Nutrition

Calories: 319kcal | Carbohydrates: 29g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 79mg | Potassium: 182mg | Fiber: 1g | Sugar: 23g | Vitamin A: 6570IU | Vitamin C: 1.8mg | Calcium: 81mg | Iron: 0.8mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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