No-Bake Pumpkin Cake

An easy Autumn dessert, this Pumpkin Icebox Cake features layers of no-bake pumpkin cream, marshmallow cream, and graham crackers.

– graham crackers – marshmallow fluff – pumpkin puree – heavy cream – cream cheese – granulated sugar – brown sugar – vanilla extract – cinnamon + nutmeg – pecans – maple syrup


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Step 1

Prepare the no-bake marshmallow cheesecake filling by whipping up heavy cream and sweetened cream cheese, and then fold them together with marshmallow fluff.

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Step 2

Make the no-bake pumpkin cheesecake filling.

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Step 3

Start to layer the cake: Line the entire bottom with graham crackers, cutting any crackers as needed to fit.

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Step 4

Spread half of the pumpkin cheesecake filling evenly on top of the graham crackers.

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Step 5

Spread half of the marshmallow cheesecake filling.

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Step 6

Repeat the process with a layer of graham crackers, one more layer of pumpkin and one more layer of marshmallow cream. Then cover only half of the marshmallow with the last layer of the graham crackers.

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Step 7

Cover the dish and let rest in the refrigerator for 8-12 hours. When ready to serve, slice in half and stack. Though this is optional.

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Step 8

Make maple whipped cream.

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Step 9

Place the cake on a platter and carefully spread the maple whipped cream on top. 

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Step 10

Decorate with chopped pecans to add a crunch to the cake.

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Find the full recipe linked below!

Other pumpkin recipes

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01 Perfect Pumpkin Pie

02 Mascarpone Pumpkin Pie

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