Pumpkin Pie Icebox Cake

Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake -- an easy no bake dessert for fall!

[post_ads_2]

Serves: 9

Ingredients

roughly 40 square graham crackers (20 if you have the long rectangular ones)
2½ cups heavy whipping cream
1 cup powdered sugar
1 teaspoon cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 teaspoon vanilla
1 (14oz) can pumpkin puree (about 2 cups)

Instructions

In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
[post_ads_2]
Add cinnamon, cloves, nutmeg, vanilla and pumpkin and beat on low just until incorporated.

Place one single layer of graham crackers into the bottom of an 8x8" pan. Top with ¼ of the pumpkin mixture (I like to use a piping bag to do this -- it goes quickly and is easier to spread!).

Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with ¼ of the pumpkin mixture.

Refrigerate at least 4 hours, until cake is set and graham crackers have softened. Cut into squares and serve with reserved whipped cream.