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4.4 from 156 votes

Pumpkin Eclair Cake

If you love easy fall desserts, look no further than this Pumpkin Eclair Cake! Layers of cinnamon graham crackers layered with a creamy pumpkin filling and topped with whipped topping – this no-bake icebox cake is as easy as can be!

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 12 -16 servings

Ingredients

  • 2 3.4-oz packages instant French vanilla pudding mix
  • 2 ½ cups milk
  • 1 15-oz can pumpkin puree
  • 1 8-oz tub frozen whipped topping, thawed, divided
  • 1 teaspoon pumpkin pie spice
  • 1 14-oz box cinnamon graham cracker squares

Instructions

    Cup of Yum
  1. In a medium bowl, thoroughly mix the pudding mix, milk, pumpkin puree, half of the whipped topping, and the pumpkin pie spice.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. 
  3. Evenly spread half of the pudding mixture over the crackers.Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the remaining whipped topping over the final layer of graham crackers.
  4. Cover and chill for at least 4 hours. Before serving, lightly dust with cinnamon or pumpkin pie spice.