DEEP-DISH PUMPKIN ICEBOX PIE
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
- In a food processor, pulse cookies with 1/4 teaspoon salt until finely ground. With motor running, slowly add butter. Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.
- Whisk together 1/3 cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
- In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.
- Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1 1/2 cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lori Rawls
[email protected]This pie was delicious! The filling was creamy and smooth and the crust was flaky and flavorful. I would definitely make this pie again.
cet sultan
[email protected]This pie was just okay. The filling was a bit too thick and the crust was a bit too bland. I would not make this pie again.
Raja Tanzeel
[email protected]I was disappointed with this pie. The filling was bland and the crust was soggy. I would not recommend this recipe.
Charles Abia
[email protected]This pie was a lot of work to make, but it was worth it. The filling was creamy and delicious and the crust was flaky and flavorful. I would definitely make this pie again for a special occasion.
Mlungisi Mchunu
[email protected]The crust was a bit dry, but the filling was delicious. I would recommend using a different crust recipe next time.
Munna Typist
[email protected]This pie was a bit too sweet for my taste, but it was still good. I would recommend using less sugar in the filling next time.
Kibidon
[email protected]I made this pie for Thanksgiving and it was a huge success! The crust was perfectly flaky and the filling was creamy and delicious. I will definitely be making this pie again.
Teacher Chelimo Alex
[email protected]This pie was a hit at my party! Everyone loved it. I especially liked the gingersnap cookie crust.
Lashan Kaushika
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was creamy and delicious. I would definitely make this again.
jeremiah mugagga
[email protected]I've tried many pumpkin pie recipes over the years, but this one is by far the best. The filling is smooth and creamy, and the crust is flaky and delicious. I highly recommend this recipe!
Peter Ssenyonga
[email protected]This pie was a bit more work than I expected, but it was worth it. The crust was perfect and the filling was delicious. I would definitely make this again for a special occasion.
Alrehima Max
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good! The crust was flaky and the filling was creamy and smooth. I would definitely make this again.
Alex Botez
[email protected]This was the perfect dessert to end our Thanksgiving meal. It was light and fluffy, and the pumpkin flavor was just right. I will definitely be making this pie again.
Ridoi Ridoi
[email protected]I made this pie for a potluck and it was gone in minutes! Everyone loved it. I especially liked that it's not too sweet, so you can really taste the pumpkin flavor.
Xoli Lwazi
[email protected]This pie is the perfect fall dessert. It's light and refreshing, but still has all the classic pumpkin pie flavors. I love serving it with a dollop of whipped cream and a sprinkle of cinnamon.
Oladeji Oparinde
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The pumpkin filling is smooth and creamy and the crust is perfectly flaky. I highly recommend this recipe!
Qasim Damraey
[email protected]This was my first time making pumpkin icebox pie, and it turned out great! The recipe was easy to follow and the pie was delicious. I especially loved the gingersnap cookie crust.
omar Hany
[email protected]I love that this pie can be made ahead of time. It's the perfect dessert to have on hand for unexpected guests or busy weeknights.
Samuel Campbell
[email protected]This pumpkin icebox pie was a hit at my Thanksgiving dinner! The creamy pumpkin filling was perfectly complemented by the graham cracker crust and the whipped cream topping. I'll definitely be making this again next year.