Pumpkin Icebox Cake

Recipe posted in: Flex Meals & Snacks, Snacks, Desserts
icebox cake

It’s pumpkin season, and we’ve got plenty of diet-friendly pumpkin recipes that will curb your seasonal cravings the healthy way. Fudge lover? We’ve got a recipe for you. Pie fanatic? We’ve got you covered. And to add to our list of delicious pumpkin desserts, we’ve made a Pumpkin Icebox Cake recipe that is certain to become a holiday favorite.

For this Pumpkin Icebox Cake recipe, you’ll combine a few ingredients to create a pumpkin and a maple mousse to layer the cake. Get stared by lining a baking dish with wax paper and mix ingredients to create the pumpkin mousse filling, followed by combining ingredients for the maple mousse.

Once both mousses are thoroughly mixed, begin layering by covering the bottom of the baking dish with the pumpkin mousse. Top the mousse with a layer of graham crackers, repeating this process three times.

Top the final layer of graham crackers with the maple mousse, sprinkle with walnuts and freeze for about six hours (Pro tip: whip up this easy recipe and pop it in the freezer overnight to grab on the go!).

To serve this Pumpkin Icebox cake, let it soften slightly and cut into 16 equal pieces. On your Nutrisystem meal plan, each piece clocks in at just 127 calories and counts as one SmartCarb and one Extra.

We’ve got a few more dessert recipes for you to check out:

Want to lose weight enjoying cake, ice cream and even cookies? Get started with Nutrisystem today!

Servings: 16 (1 serving = 1 piece)

Calories per Serving: 127

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra


  • 1 8-ounce container + 1 cup of light whipped topping
  • 4 ounces Neufchatel cheese, softened to room temperature
  • 1 15 ounce can pumpkin puree
  • ½ tsp. pumpkin pie spice
  • 1 tsp. maple syrup
  • 1 tsp. maple or vanilla extract
  • 1 Tbsp. chopped walnuts
  • ~2 sleeves whole grain graham crackers


  1. Select 8x8 baking dish. Tear off two sheets of wax paper long enough to line the sides and bottom of the pan with a little extra to hang over the side of the pan. Cut each sheet so it is the same width as the bottom of the pan. Lay one sheet on the bottom of the pan and cross it in the opposite direction with the second sheet. Set aside.
  2. To make the pumpkin mousse: Beat together 8-ounce container of light whipped topping, Neufchatel cheese, pumpkin puree and pumpkin pie spice.
  3. To make the maple mousse: Beat together remaining 1 cup of light whipped topping, maple syrup and maple extract.
  4. Spread a small amount of the pumpkin mousse in the bottom of the pan. Place one single layer of graham crackers (~4.5 crackers) over the mousse.
  5. Spread 1/3 of the remaining pumpkin mousse over the graham crackers and top with an additional single layer of graham crackers. Repeat this process three times, ending with a layer of graham crackers.
  6. Spread the maple mousse over the final layer of graham crackers. Sprinkle with chopped walnuts.
  7. Cover with plastic wrap and freeze for at least 6 hours or overnight.
  8. Use wax paper to lift out of pan. Allow to soften slightly before serving.
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