ICEBOX PUMPKIN-MOUSSE PIE
Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
- Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
- Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.
Nutrition Facts : Calories 472 g, Fat 30 g, Fiber 2 g, Protein 4 g, SaturatedFat 18 g
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Samira Ishfaq
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love that it's no-bake, so it's perfect for busy weeknights.
Somrat goni
[email protected]This pie is a great way to use up leftover pumpkin puree. It's also a delicious and festive dessert for the holidays.
Vlad DNC
[email protected]This pie is the perfect combination of sweet and tart. The pumpkin mousse is light and fluffy, and the gingersnap crust adds a nice bit of spice.
Jacki Grant
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for a fall gathering.
Navas TP
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's a real showstopper.
MD Shakib Akndo
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The crust was flaky and the filling was creamy and flavorful.
Leo Aopo
[email protected]This pie is perfect for a special occasion. It's elegant and delicious.
Ratul Hassan
[email protected]I made this pie for my family and they all loved it. It's a new favorite!
Tobiloluwa Solomon
[email protected]This pie is the bomb!
360 azan
[email protected]Definitely a keeper!
Ishaq Khan
[email protected]Love this recipe!
sam sabet
[email protected]This pie is so easy to make and it's always a crowd-pleaser.
Muhammad Hassnain
[email protected]I had some trouble getting the crust to set. I think I might have over-mixed the dough.
Dommeenneeqque Oyom
[email protected]This pie was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar in the filling.
Uchiha Sasuke
[email protected]I've made this pie several times and it's always a winner. The crust is flaky and buttery, and the filling is creamy and pumpkin-y. It's the perfect pie for any occasion.
Rosalinda Balderas
[email protected]This pie is the perfect fall dessert. It's creamy, decadent, and oh-so-pumpkiny. I love that it's no-bake, so it's perfect for busy weeknights.
Clark Dolan
[email protected]I made this pie for a potluck and it was a total showstopper. The presentation is just stunning and the taste is even better. The pumpkin mousse is light and fluffy, and the gingersnap crust adds a nice bit of spice.
mustaqeem
[email protected]This pie was a huge hit at our Thanksgiving gathering. Everyone loved the creamy, pumpkin mousse filling and the graham cracker crust was the perfect complement. It was also very easy to make, which is always a bonus.