Pumpkin Icebox Cake Recipe

Pumpkin Icebox Cake Recipe

This Pumpkin Icebox Cake recipe tastes like pumpkin pie. The Pumpkin Icebox Cake gets better the longer it sets in your refrigerator, so it is a great recipe to make a day or two in advance of a big function.

Prep Time:30 minutes
Cook time:18 minutes


1 1/2 cups Graham Cracker crumbs
1, 1/4 cup Brown Sugar, divided
Dash of Salt
1 stick Unsalted Butter, melted
2 packets Unflavored Powdered Gelatin
1/4 cup Water
1 15oz can Pumpkin
1 12oz can Evaporated Milk
4oz Cream Cheese
1 tsp ground Cinnamon
1/4 tsp ground Nutmeg


• Preheat oven to 325°.
• In a mixing bowl combine Graham cracker crumbs, 1/4 cup brown sugar, dash of salt.
• Add melted butter, mix until combined.
• Press Graham cracker mixture into the bottom of an 8 1/2 x 11 pan.
• Bake at 325° for 18-20 minutes, until brown.
• Cool completely on a wire rack.
• In a small bowl combine water and gelatin packets, set aside.
• In a mixing bowl, beat together pumpkin and cream cheese, allow to sit.
• In a pot on the stove combine evaporated milk, 1 cup brown sugar, cinnamon and nutmeg.
• Bring to a simmer.
• Stir in the gelatin mixture, stir until completely dissolved.
• Pour warm stove mixture into the mixing bowl pumpkin mixture.
• Beat until smooth.
• Pour into cooled Graham Cracker crust,

• Refrigerate overnight.

Makes 12 servings of Pumpkin Icebox Cake

Links that will help:

Easiest Way To Make Whipped Cream – Ever!

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  1. Now that looks tasty 🙂

    Have a yumtastic wqeek 😉

  2. This looks delicious and very easy to make. Maybe I will make it for my family this weekend.

    Thanks for sharing.


  3. YUM…that looks delicious, I m drooling just looking at the picture!

  4. Brought this to a gathering last night and everyone liked it. Thanks for posting this!


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