So hopefully you’re not pumpkin-ed out yet, because I have a doozy of a pumpkin recipe for you today: Pumpkin Eclair Icebox Cake.

It’s super easy, which is awesome. And no-bake, which is even better.

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

My mom has made a similar icebox cake, which she calls Eclair Cake, ever since I can remember. For some reason I have always thought of that as more of a summer-y dessert {and I actually used this basic recipe for my No-Bake Take on the Flag Cake — don’t judge me on that photo, it was one of my very first blog posts}, so I decided to fall-ify it a bit with some pumpkin. {Apparently, it’s Turn-Real-Words-Into-Not-Real-Words-By-Adding-Random-Suffixes Day. Who knew.}

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

This recipe is perfect for a quick dessert for any night of the week, but it’s fancy enough that you could even serve it for Thanksgiving. Because, let’s face it: I loves me some pumpkin pie as much as the next girl, but sometimes it’s good to switch things up. And wouldn’t it be nice to serve something on Thanksgiving that you don’t have to cram in an oven along with 87 other dishes? Even better, since it has to chill for several hours before serving, it’s a great make-ahead dish, so you can always prepare it the day before.

All you need for this amazing cake is pumpkin spice instant pudding {this is a seasonal product, so if you want to make this at another time of the year, stock up now}, frozen whipped topping, graham crackers and cream cheese icing. I use canned icing in this recipe, but if you want to get all fancy up in here, feel free to make your own. 

 

Pumpkin Eclair Icebox Cake: An easy, delicious, no-bake pumpkin icebox cake

 

Do you usually serve traditional Thanksgiving desserts, or do you like to change it up?

Pumpkin Eclair Icebox Cake
An easy, delicious, no-bake pumpkin icebox cake.
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Ingredients
  1. 1 box instant pumpkin spice pudding, prepared according to package instructions
  2. 1 8-oz container frozen whipped topping, thawed
  3. 1 14-oz box graham crackers
  4. 1 16-oz can cream cheese icing
Instructions
  1. 1. Gently fold entire container of frozen whipped topping into pudding. Spread a small amount {approx. 1/2 cup} of pudding mixture in the bottom of a 9×13 pan.
  2. 2. Cover the bottom of the pan with graham crackers.
  3. 3. Spread half of the remaining pudding mixture over the graham crackers. Repeat with another layer of graham crackers and remaining pudding mixture. Cover with one final layer of graham crackers.
  4. 4. Remove lid and seal from icing can. Microwave for 10-15 seconds, until the icing is the texture of lightly whipped cream. Pour over top layer of graham crackers and smooth with an offset spatula.
  5. 5. Cover with plastic wrap and chill for at least 4-6 hours before serving.
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27 thoughts on “Pumpkin Eclair Icebox Cake {Recipe}

  1. Antionette Blake

    I am not a big pumpkin eater although it is supposed to be healthy – these look delish and I just might have to try it during the holidays – thanks for sharing! Hopped over from BloggyMoms.

    Reply

  2. Rebecca

    This looks so good, I might just have to make it soon! I love how easy icebox cakes are and I bet the flavors are amazing! Stopping by from Simply Dream & Create today!

    Reply

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    1. Jenn Post author

      Hi Virginia!! Nope, you just lay out whole, flat graham crackers for each layer. That’s why you need to chill it for several hours: the pudding/Cool Whip mixture softens up the graham crackers and makes them like cake. Easy, easy!!

      Reply

      1. helen stewart

        Jean, Can’t find the pudding so I would think that adding pumpkin pie spices to the vanilla pudding and puree would kick it up a notch?

        Reply

  7. Emily at AllFreeCasseroleRecipes

    This looks amazing! I like how unique this is. I think that sometimes people forget that you can still make icebox cakes, even in the fall. Being an icebox cake, this is much easier than other traditional fall desserts. Plus, like you said, you could even serve this at Thanksgiving if you want to mix things up! Love your point about it being useful that it won’t take up any oven space. Thanks for sharing this delicious recipe!

    Reply

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