Add the cream cheese, pumpkin puree, powdered sugar, International Delight’s Pumpkin Pie Spice Creamer, vanilla extract, and pumpkin pie spice to a blender or food processor and blend until completely smooth. Scoop the mixture out into a large mixing bowl. You can also mix this in a large mixing bowl using an electric mixer. I suggest mixing the cream cheese first until smooth, then mix in the pumpkin puree, powdered sugar, creamer, vanilla, and pumpkin pie spice until fully combined.

Pour the heavy cream into the pumpkin mixture and mix on medium-high speed using an electric mixer until the mixture has thickened and soft peaks form (this may take a few minutes).

In the bottom of an 8-inch square baking pan, make a single layer with the graham crackers, breaking them up as needed to fit in the pan. It's best to try and use as many full-sheets of graham crackers as you can. I usually use about 4.5 graham crackers for each layer.

Scoop half of the pumpkin filling on top of the graham crackers and smooth it out, then drizzle half of the caramel sauce on top. Add another single layer of graham crackers, then the remaining pumpkin filling, and caramel sauce. Add one more single layer of graham crackers on top and set aside.

In the bowl of stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, add the heavy whipping cream, International Delight’s Pumpkin Pie Spice Creamer, powdered sugar, and vanilla extract. Mix on medium-high speed until soft peaks form. Scoop the whipped cream on top of the icebox cake and smooth it out.

Cover tightly and refrigerate for at least 5-6 hours, or overnight. Top with additional crushed graham crackers and caramel sauce if desired.