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.
Tired of the same old classic pumpkin pie recipe for your holiday dinner? Try this pumpkin icebox cake recipe! It is the perfect dessert for the holiday season. It has a rich pumpkin flavor (you could almost call this pumpkin pie icebox cake!) with a delicious crunchy Graham cracker layer underneath a creamy pumpkin filling. This delicious dessert is perfect when you need a make-ahead recipe, the last pumpkin recipe you will ever need to make in advance!
Pumpkin Icebox Cake Recipe
This pumpkin icebox cake is AMAZING!!! It is so good. If you would like a pumpkin dessert for a special occasion – say a fall picnic, Thanksgiving, or possibly Christmas dinner, and would like to serve something “different,” try this dessert! You have to make it at a minimum the day before; it is definitely a “next day” icebox cake and the perfect recipe, so you don’t have a logjam in the kitchen trying to do everything at once for your holiday dinner. You could make it two days in advance, which would really help with prepping for a big feast (such as Thanksgiving or Christmas) to have the dessert ready and tucked away two days before.
This recipe uses simple ingredients commonly found in your local grocery store.
Tips and Variations for making this pumpkin version of an icebox cake recipe:
● It would be best to make this icebox cake a minimum of 12 hours in advance; a day is better.
● You can melt your butter on the stove or in a microwave in a microwave-safe bowl. I always cut up my butter to facilitate melting.
● 12 ounces of evaporated milk is one standard can in the United States.
● 8 Tablespoons of butter is equal to one-half cup of butter. It is one stick in the US.
● One (1) envelope of Knox gelatin equals about 2 1/2 teaspoons (7g) unflavored gelatin. Source: Knox Gelatine Website
● Sprinkle gelatin onto the water, stir to combine.
● Change up the Graham cracker layer with gingersnap cookies or cinnamon Graham crackers for a different taste.
● If you like to make your own whipped cream, this clever hack may be something to try: Easiest Way To Make Whipped Cream – Ever!
● Instead of real whipped cream, serve with a scoop of vanilla ice cream or cool whip.
● I have only made this using a stand mixer. I “think” you could use a hand mixer but have not done so myself.
You might enjoy these other icebox cake recipes:
For more pumpkin goodness, here are a few of my favorite recipes:
Pumpkin Icebox Cake Ingredients:
● 1½ cups Graham Cracker Crumbs
● 1¼ cup Brown Sugar, divided
● Dash of Salt
● 8 TBSP Unsalted Butter, melted (1 stick)
● 2 packets Unflavored Powdered Gelatin
● ¼ cup Water
● 15 oz canned Pumpkin
● 4 oz Cream Cheese
● 12 oz canned Evaporated Milk
● 1 tsp ground Cinnamon
● ¼ tsp ground Nutmeg
Pumpkin Icebox Cake Mise en Place:
Pumpkin Icebox Cake Directions:
● Preheat oven to 325°.
● In a mixing bowl, combine Graham cracker crumbs, ¼ cup brown sugar, a dash of salt.
● Add melted butter, mix until combined.
● Press Graham cracker mixture into the bottom of an 8″ x 11″ pan.
● Bake at 325° for 18-20 minutes, until brown.
● Cool Graham cracker crust completely on a wire rack.
● In a small bowl, combine water and gelatin packets, set them 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 gelatin mixture into the mixing bowl pumpkin mixture.
● Beat until smooth.
● Pour into cooled Graham cracker crust.
● Refrigerate overnight.
● Garnish with whipped cream before serving if desired.
- 1½ cups Graham Cracker Crumbs
- 1¼ cup Brown Sugar, divided
- Dash of Salt
- 8 tablespoons Unsalted Butter, melted
- 2 packets Unflavored Powdered Gelatin
- ¼ cup Water
- 15 ounces canned Pumpkin
- 4 ounces Cream Cheese
- 12 ounces Evaporated Milk
- 1 teaspoon ground Cinnamon
- ¼ teaspoon ground Nutmeg
- preheat oven to 325°F.
- In a large bowl combine Graham cracker crumbs, ¼ cup brown sugar, a dash of salt.
- Add melted butter, mix until combined.
- Press Graham cracker mixture into the bottom of an 8″ x 11″ pan.
- Bake at 325°F for 18-20 minutes, until brown.
- Cool completely on a wire rack.
- In a small bowl combine water and gelatin packets; set aside.
- In the large mixing bowl of an electric mixer medium speed 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 together until smooth.
- Pour into cooled Graham cracker crust.
- Refrigerate to chill the cake overnight.
- Garnish with whipped cream before serving if desired.
- Cover leftovers with plastic wrap and refrigerate.
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Emile Henry Modern Classics Small Rectangular Baker 11x9, 11 x 8, Twilight Blue
SWEEJAR Ceramic Bakeware Set, Rectangular Baking Dish Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 11.8 x 7.8 x 2.75 Inches of Baking Pans (Red)
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Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 135mgCarbohydrates: 34gFiber: 2gSugar: 26gProtein: 5g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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