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Food & Home

Pumpkin Icebox Pie


1. Bake piecrust according to package directions, then let cool.

2. Beat cream cheese in an electric mixer until fluffy, about 3 minutes. Add sweetened condensed milk and beat for another minute to combine. Fold in pumpkin.

3. Add next 6 ingredients and stir until incorporated.

4. Pour mixture into cooled piecrust and freeze overnight.

5. Take out the pie 10 minutes before you want to serve. Beat ½ cup whipping cream until it forms stiff peaks. Spread evenly over the top of your pie, and sprinkle with cinnamon.