Real Recipes From Real Home Cooks ®

no-cook pumpkin chocolate icebox cake

a recipe by
Debbie Fontana
Martinez, CA

I found this recipe in a Sunset magazine a couple of years ago. Easy to make and delicious. Only takes 30 minutes to prepare but you need to refrigerate overnight before you serve.

serves 12
prep time 30 Min
method Refrigerate/Freeze

Ingredients For no-cook pumpkin chocolate icebox cake

  • 3 pkg
    8 oz each cream cheese at room temperature
  • 1/2 c
    dark brown sugar, packed
  • 1/2 c
    granulated sugar
  • 1 can
    15 oz pumpkin puree
  • 2 Tbsp
    half and half
  • 1/8 tsp
  • 3/4 tsp
    pumpkin pie spices
  • 1 tsp
    vanilla extract
  • 28
    chocolate graham crackers (total 12 oz)
  • unsweetened cocoa powder for dusting

How To Make no-cook pumpkin chocolate icebox cake

  • 1
    Beat cream cheese and sugars in bowl with mixer on medium speed until smooth. Then beat in pumpkin, half and half, salt, pumpkin pie spice and vanilla until smooth and fluffy.
  • 2
    Lay enough chocolate graham crackers in a 9x9 pan to cover bottom. Cut to fit if necessary. Spread a quarter of the pumpkin mixture over crackers and smooth with an offset spatula. Layer 3 more times ending with pumpkin mixture.
  • 3
    Cover and chill overnight. Dust with cocoa powder before serving. Enjoy!