17 Fall Pumpkin Recipes

Photo by: Annabelle Breakey

No-Cook Pumpkin Chocolate Icebox Pie

3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting

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Photo by: Annabelle Breakey

No-Cook Pumpkin Chocolate Icebox Pie

3 packages (8 oz. each) cream cheese, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting

1. Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
2. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
3. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut and serve.

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