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slice of no bake gingerbread pumpkin icebox cake
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5 from 5 votes

No Bake Gingerbread Pumpkin Icebox Cake

This No Bake Gingerbread Pumpkin Icebox cake is the best make-ahead holiday dessert recipe for Thanksgiving or Christmas! With 5 ingredients, you can make it in 15 minutes!
Course Baking, Dessert
Cuisine American, Christmas, Holiday, Holidays, Thanksgiving
Keyword gingerbread desserts, icebox cake recipe, pumpkin dessert recipes, pumpkin icebox cake
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 12 hours
Total Time 12 hours 15 minutes
Servings 12 servings
Calories 453kcal
Author Chrissie


  • 4 cups heavy whipping cream cold from the fridge (1 liter)
  • 1 can sweetened condensed milk (397 grams or 14 oz.)
  • 1 teaspoon pumpkin pie spice (OR use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon cloves instead)
  • 1 can pumpkin NOT pumpkin pie filling (425 grams or 15 oz.)
  • 30 to 40 gingersnap cookies (plus more for crumbling on top)


  • In the bowl of your stand mixer, whip the whipping cream on high speed until soft peaks form. Use a powdered stabilizer, if desired (I like the one from Dr. Oetker called 'Whip It').
  • When the whipping cream has reached the soft peaks stage, drizzle in the sweetened condensed milk slowly as the cream continues to whip. Continue adding in a slow, steady stream until it's all been added.
  • Add the pumpkin pie spice and also the pumpkin by the small spoonful as well, after the sweetened condensed milk. Be sure not to over-whip the cream so it separates, so act quickly (have all the ingredients ready to go before you start).
  • Line the bottom of a 9-inch by 13-inch baking dish (I use glass or pyrex) with one layer of gingersnap cookies.
  • Top the cookies with one third of the pumpkin cream mixture, smoothing out the top. Add another layer of gingersnap cookies, the 2nd third of the pumpkin cream mixture, and repeat with one more later of cookies, and the remainder of the cream mixture.
  • Top with more crushed gingersnap cookies.
  • Refrigerate uncovered (to prevent condensation) for about 12 hours or overnight, before slicing and serving.



Be sure to refrigerate uncovered to prevent condensation from forming on the top of the cake.
This cake can be made up to two days ahead and stored in the fridge until ready to serve. 
To substitute the whipped cream in this recipe for whipped topping, use 8 cups of whipped topping and reduce the sweetened condensed milk to half a can. I recommend using the Dream Whip brand of whipped topping in this recipe if not using real whipping cream.
Do not use pumpkin pie filling in this recipe. The only ingredients in the can of pumpkin used should be "pumpkin".


Serving: 1serving | Calories: 453kcal | Carbohydrates: 34g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 160mg | Potassium: 242mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1261IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg