This Icebox Pumpkin Pie is flavored with all the classic taste of pumpkin pie, minus all of the hard work! It's made in a pecan gingersnap crust and topped with a cinnamon whipped cream.
To begin, whip the cream until stiff peaks form. Stiff peaks are when the you pick up the whisk and the whipped cream holds a stiff peak
PREPARE THE FILLING
Whip the cream cheese and the brown sugar first until it's completely smooth. Next, add the pumpkin and spices and blend together until fully combined.
PREPARE THE FILLING
Then, the whipped cream and the pumpkin filling will be combined.
PREPARE THE FILLING
Pour the pumpkin filling in the prepared pie crust and smooth over the top. Place in the refrigerator for least 4 hours but preferably overnight.
ASSEMBLE AND CHILL
If desired, garnish the pie with a tangy cinnamon whipped cream (recipe included).