This quick and easy No-bake Pumpkin Eclair Cake, made with layers of graham crackers and rich layers of pumpkin filling , topped with whipped topping, is the perfect fall dessert! Ready in only 10 minutes plus chill time, it’s great for gatherings and holidays – especially Thanksgiving.

Made with just a few simple ingredients, it’s definitely a great choice when you don’t have much time but still want a delicious dessert everyone will love. Éclair cake fans, have you ever tried a Pumpkin Eclair Cake? If not, now’s your chance! Let’s walk through it step by step and make the perfect fall dessert you’re going to adore!

Why This Recipe Works

Name: Pumpkin Eclair Cake
Prep time: 10 min
Total time: 4 h 10 min
Yield: 12
Cuisine: American
Ingredients: 8 ingredients

It’s quick and easy to make – even if you don’t have much experience making desserts.

With simple ingredients, the result is a delicious treat everyone will love.

It can be made ahead of time – welcome the holidays prepared and stress-free.

Start by gathering the necessary ingredients, and the cake will be ready in no time!

Ingredients fo Pumpkin Eclair Cake:

Honey Graham crackers
Instant Vanilla pudding mix
milk
pumpkin puree
whipped topping
ground cinnamon
ground nutmeg
ground ginger

How to make Pumpkin Eclair Cake?

Step by step instructions

Step 1: Make the Filling.

Whisk the instant vanilla pudding mix and milk until it starts to thicken. Add the pumpkin purée and spices, and mix until combined. Fold in 1 1/2 cups of whipped topping.

Step 2: Assemble the Cake.

Line the bottom of a 9×13-inch dish with a layer of graham crackers. Spread half of the pumpkin filling over the top. Add another layer of graham crackers, then spread the remaining pumpkin filling. Finish with a final layer of graham crackers. Top with the remaining whipped topping.

Step 3: Chill.

Refrigerate for at least 4 hours, preferably overnight.

Before serving, cut into squares and sprinkle with ground cinnamon.

Can it get any quicker, easier, or simpler than this for a delicious dessert that’s perfect for this time of year? Even if you don’t have much experience making desserts, give this Pumpkin Eclair Cake a try and see for yourself how fast and easy it is to make a dessert that tastes amazing.

Tips and Tricks for the Perfect Pumpkin Eclair Cake:

Generously spray your dish with cooking spray so the graham crackers don’t stick to the bottom – this makes it much easier to remove the dessert from the pan.

For clean, even layers, break the graham crackers into smaller pieces and fill in the edges of the baking dish.

Make sure you’re using instant pudding mix, not cook-and-serve pudding.

Don’t prepare the pudding according to the package instructions—follow the recipe and use the amount of milk listed.

Don’t let the pudding get too thick! Use room-temperature milk; cold milk thickens the pudding too quickly. Mix only until it just starts to thicken—that’s enough. If it becomes too thick, it’s difficult to mix with the other ingredients and may leave small lumps, resulting in a filling that isn’t smooth.

Use pumpkin purée, not pumpkin pie filling! Pumpkin pie filling contains sweeteners, spices, and thickeners, and won’t work in this recipe. Pumpkin purée is 100% pumpkin and blends perfectly with the other ingredients.

FAQs

Can I use pumpkin pie spice?

Absolutely – start with 1 teaspoon and add more if needed. If you use pumpkin pie spice, leave out the spices listed in the recipe.

Can I use a different topping?

Try homemade whipped topping or even a chocolate glaze if you like the combination of pumpkin and chocolate.

Can I use a different type of graham crackers?

Yes! You can use cinnamon graham crackers or plain graham crackers.

Can I use another instant pudding mix?

Try French vanilla instant pudding or cheesecake instant pudding.

Can I make it ahead of time?

Yes, I recommend making it a day in advance so the filling can set and the graham crackers can soften. You’ll get clean, neat slices.

How do I store leftovers?

Wrap in plastic foliage and keep in the refrigerator for 3–5 days.

Can I freeze it?

Although you can freeze this dessert, I don’t recommend it because the texture can change once thawed. If you want perfectly clean slices, you can freeze it briefly. Wrap the dish in two layers of plastic wrap and place it in the freezer. Remove it and let it soften slightly at room temperature so you can cut it more easily. Let it fully thaw before serving.

It can stay frozen for up to 2 months. For best results, make it the day before serving.

Pumpkin Cheesecake Bars – this holiday dessert with graham crackers and pecan crust, classical creamy cheesecake layer, pumpkin cheesecake layer and streusel topping with oats and pecans will fulfill all your expectations. It’s a perfect Thanksgiving dessert.

Similar recipes:

Pistachio icebox cake

Pumpkin lush

Pumpkin cheesecake bars

Crustless pumpkin pie

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Pumpkin Eclair Cake

Yield: 12

Prep Time: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 10 minutes

This quick and easy No-bake Pumpkin Eclair Cake, made with layers of graham crackers and rich layers of pumpkin filling , topped with whipped topping, is the perfect fall dessert!

Ingredients

1 14 oz box Honey maid graham crackers
2 (3.3 oz each) packages instant vanilla pudding mix
3 cups whole milk
1 1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 /4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 8 oz tub frozen whipped topping

Instructions

Spray the bottom and sides of a 9-inch pan with cooking spray and set aside.

To Make the Pumpkin Filling:

In a large bowl, whisk together the instant vanilla pudding mix and milk until it begins to thicken.
Add the pumpkin purée, ground cinnamon, ground nutmeg, and ground ginger, and mix until combined. Fold in 1 1/2 cup of whipped topping.

To Assemble the Cake:

Layer graham crackers on the bottom of the prepared pan. Pour half of the pumpkin filling over the graham crackers and spread to the edges.
Add another layer of graham crackers, then spread the remaining pumpkin filling over them, again spreading to the edges. Finish with a final layer of graham crackers.
Top with the remaining whipped topping.

Cool:

Chill in the refrigerator for at least 4 hours, or preferably overnight. Serve cold. Before serving, sprinkle it with ground cinnamon.

Notes

Generously spray your dish with cooking spray so the graham crackers don’t stick to the bottom—this makes it much easier to remove the dessert from the pan.
For clean, even layers, break the graham crackers into smaller pieces and fill in the edges of the baking dish.
Make sure you’re using instant pudding mix, not cook-and-serve pudding.
Don’t prepare the pudding according to the package instructions—follow the recipe and use the amount of milk listed.
Don’t let the pudding get too thick! Use room-temperature milk; cold milk thickens the pudding too quickly. Mix only until it just starts to thicken—that’s enough. If it becomes too thick, it’s difficult to mix with the other ingredients and may leave small lumps, resulting in a filling that isn’t smooth.
Use pumpkin purée, not pumpkin pie filling! Pumpkin pie filling contains sweeteners, spices, and thickeners, and won’t work in this recipe. Pumpkin purée is 100% pumpkin and blends perfectly with the other ingredients.
Wrap in plastic foliage and keep in the refrigerator for 3–5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 59Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 12mgSodium: 142mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 5g