Because fall takes our taste buds to a new place, I decided to add a pumpkin icebox pie to the Magnolia Bakery lineup. This creamy pie has a gingersnap crust and is beautifully decorated with sugared cranberries. It’s the perfect no-bake pie for any holiday (especially when the oven is always filled with turkey and a million side dishes).
MAKES one 9-inch pie; serves 6 to 8
INGREDIENTS
1½ cups (340g/12oz) full-fat cream cheese (preferably Philadelphia brand), at room temperature
½ cup (100g/3.5oz) light brown sugar
½ cup (62g/2oz) powdered sugar, sifted
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
⅛ teaspoon grated nutmeg
2 cups (450g/16oz) canned unsweetened pumpkin puree (preferably Libby’s)
¼ cup (72g/2.5oz) sweetened condensed milk
FOR SERVING
1 cup (240g/8.5oz) heavy cream
¼ cup (28.7g/1oz) coarsely chopped pecans, lightly toasted (see Tip) or Candied Pecans
Sugared Cranberries (optional)
- In a stand mixer with the paddle, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes. Scrape down the bottom and sides of the bowl. Add the brown sugar, powdered sugar, vanilla, and spices and beat until light and creamy, about 5 minutes. Scrape down the bottom and sides of the bowl. Add the pumpkin and the sweetened condensed milk and mix about 1 minute more, until fully incorporated. Remove the bowl from the mixer and scrape down the paddle, bottom, and sides.
- Spread the cream cheese filling in the cooled crust. Smooth the cream cheese a little, leaving the top slightly rounded.
- Cover with plastic wrap and refrigerate for at least 5 hours or overnight to set.
- Just before serving, in a stand mixer with the whisk, whip the heavy cream on medium speed until stiff peaks form, 3 to 5 minutes. Transfer the whipped cream to a piping bag and dollop whipped cream around the perimeter of the pie. To decorate as in the photo, top each dollop with a sugared cranberry. Sprinkle the center of the pie with chopped nuts or candied pecans.