Name: Easy Pumpkin Eclair Cake
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 12
Ingredients: 1 3 oz box Instant Pumpkin Pudding; 2 C whole Milk; 2 packets Graham Crackers; 1 C Heavy Whipping Cream; 1 C Cool Whip; Optional – cinnamon chips for topping

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You’ll be blown away by how easy this Pumpkin Eclair Cake is to make. 5 minute prep time, no bake, tastes great and everyone will love it!

Quick and Easy, no-bake Pumpkin Eclair Cake Recipe. Layers of graham crackers and pumpkin pudding make a wonderful fall dessert.

Easy Pumpkin Eclair Cake

Some days are great for baking, while others just aren’t. This quick and easy pumpkin eclair cake comes together quickly with some 5 minute pumpkin pudding, a pack of graham crackers, and some whipped cream. If you aren’t ready to preheat that oven for a pumpkin pie, this will surly satisfy your craving. I loved the light and fluffy whipped cream on top and the slightly frozen center.

You can serve this eclair cake frozen or let it thaw out a bit. It’s easier to handle and slice when it’s frozen, but it had better mouth-feel when it was softer and thawed out a bit. I’d compromise and keep it cold until slicing it and waiting 10 minutes to serve after slicing it.

This dessert is easy to customize. Traditional eclairs would be made with a vanilla pudding, but making it with chocolate pudding with chocolate graham crackers would be awesome.

I’ve also heard wild rumors that there is pumpkin whipped cream on the market somewhere. I haven’t seen it yet, but I think that using it as the topping would be great.

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Black Forest No Bake Eclair Cake

Chocolate Chip Cookie Icebox Cake

Yield: 12

Easy Pumpkin Eclair Cake

A quick and easy pumpkin treat that you can enjoy even if your fall weather hasn't cooled down yet.

Prep Time 10 minutes

Freeze Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

1 3 oz box Instant Pumpkin Pudding
2 C whole Milk
2 packets Graham Crackers
1 C Heavy Whipping Cream
1 C Cool Whip
Optional – cinnamon chips for topping

Instructions

Prepare the pudding and set aside to firm up for 5 minutes.
Line a loaf pan with plastic or parchment and layer graham crackers and pudding. I made a single layer, but if your pan is wider you can widen your eclair.
Freeze for 4 – 6 hours.
Lift from the pan with the plastic liner and place it on a serving plate. Whip the heavy cream and mix with the cool whip. Cover the cake and top with a dash of cinnamon and some cinnamon chips. Serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 135Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 50mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 2g