Icebox Pumpkin Pie

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.

PREP TIME: 20 minutes

– Gingersnap Cookie Crust – Pumpkin Puree – Brown Sugar – Cream Cheese – Heavy Cream – Vanilla – Spices

CHILL TIME: 4 hours

KEY INGREDIENTS

White Scribbled Underline

Prepare pecan gingersnap crust. Set aside.

Scribbled Underline

PREPARE THE CRUST

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

Scribbled Underline

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.

Scribbled Underline

PREPARE THE FILLING

Then, the whipped cream and the pumpkin filling will be combined.

Scribbled Underline

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.

Scribbled Underline

ASSEMBLE AND CHILL

If desired, garnish the pie with a tangy cinnamon whipped cream (recipe included).

Scribbled Underline

GARNISH

Find the full recipe linked below!

Other Delicious Pumpkin Recipes

Scribbled Underline 2

Follow For More Pie Recipes