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Food & Home

Pumpkin Icebox Pie

Serves 8 to 10

1 9-inch deep-dish frozen pie shell

1 8-ounce package cream cheese, at room temperature

1 14-ounce can sweetened condensed milk

¼ cup canned pumpkin

¼ teaspoon ground ginger

¼ teaspoon ground allspice

⅛ teaspoon ground nutmeg

1 teaspoon ground cinnamon, plus extra for garnish

1 teaspoon grated lemon zest (we like to use a microplane)

1 teaspoon lemon juice

½ cup whipping cream, for serving

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.