PUMPKIN ICEBOX PIE
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
- Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 386 g, Fat 22 g, Fiber 3 g, Protein 6 g
PUMPKIN ICEBOX CAKE
Provided by Anne Burrell
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Spread the walnuts out on a baking sheet and bake until toasted, about 8 minutes. Let cool, then finely chop.
- Meanwhile, beat the heavy cream, pumpkin pie puree and confectioners' sugar together in a large bowl with an electric mixer until stiff peaks form, about 5 minutes.
- Spread a fifth of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish, followed by a layer of gingersnap cookies (4 cookies wide by 7 cookies long). Repeat 3 more times, for 4 layers of pumpkin and cookies. Finish with the remaining pumpkin mixture. Refrigerate for at least 4 hours or overnight. Sprinkle the chopped walnuts and mini chocolate chips on top of the cake right before serving.
PUMPKIN ICEBOX PIE WITH SNICKERDOODLE CRUST
A cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy, creamy pumpkin icebox pie.
Provided by Anna Stockwell
Categories Dessert Bake Thanksgiving Kid-Friendly Pumpkin Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 22
Steps:
- Make the crust:
- Preheat oven to 375°F. Butter pie pan.
- Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
- Beat 4 Tbsp. butter and remaining 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
- Transfer dough to a work surface, flatten into a disc, then press into cinnamon sugar to coat both sides. Transfer to prepared pan and press evenly into bottom and up sides with a flat measuring cup. Poke holes all over the bottom with a fork, then freeze 15 minutes.
- Bake crust until lightly golden brown, 10-12 minutes. Let cool completely.
- Make the filling:
- Beat cream cheese and pumpkin purée in the bowl of stand mixer fitted with the paddle attachment on high speed until smooth, about 3 minutes. Add maple syrup, ginger, nutmeg, salt, and 1/2 tsp. cinnamon and continue to beat until streak-free.
- Meanwhile, cook brandy, gelatin, and 1/4 cup water in a small saucepan over low heat, stirring constantly, until dissolved. Stir into pumpkin mixture.
- Using an electric mixer on high speed, beat 1/2 cup cream in a large bowl until stiff peaks form, then fold into pumpkin mixture. Pour filling into crust and smooth surface. Chill at least 6 hours or up to overnight.
- Before serving, beat remaining 1 cup cream in a large bowl with electric mixer on high speed until soft peaks form. Top pie with whipped cream and sprinkle with cinnamon.
- Do Ahead
- Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.
SPICED PUMPKIN ICEBOX CAKE
For your Thanksgiving get-together, make this chilled twist on a favorite holiday pie a day in advance, so you can focus on other dishes. Or enjoy it in summer for a cool treat with autumn spices and flavors.
Provided by Food Network Kitchen
Categories dessert
Time 12h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position 2 racks in the center of the oven, and preheat to 400 degrees F. Stir together the granulated sugar and 1 teaspoon of the cinnamon in a small bowl.
- Let the dough rounds soften at room temperature for 10 to 15 minutes, then unroll onto 2 baking sheets. Brush both sides of the dough rounds with the melted butter, and sprinkle the tops with the cinnamon sugar.
- Bake the dough rounds, rotating the baking sheets halfway through, until they are light golden brown and crunchy, about 15 minutes. Let cool completely on the baking sheets.
- While the dough bakes, spread the walnuts out on another baking sheet, and bake until toasted, about 8 minutes. Let cool, then finely chop.
- Meanwhile, beat 3 cups of the heavy cream, the pumpkin pie puree and 3 tablespoons of the confectioners' sugar with an electric mixer in a large bowl until stiff peaks form, about 5 minutes.
- Put 1 of the baked dough rounds on a cutting board, and center a 9-inch round cake pan on top of it. Use the cake pan as your guide to trim the dough with a knife into a 9-inch circle. Reserve the scraps in a bowl. Repeat with the remaining dough round. Crumble the scraps into bite-sized pieces.
- Line the cake pan with plastic wrap, leaving a 2-inch overhang on all sides. Spread a third of the pumpkin mixture on the bottom of the pan, followed by 1 of the baked dough rounds. Top with half the remaining pumpkin mixture, then the crumbled dough scraps. Finish with the remaining pumpkin mixture and dough round. Cover tightly with plastic wrap, and refrigerate for 12 hours or overnight.
- When ready to serve, unwrap the plastic wrap, and invert the cake onto a platter. Remove the cake pan and plastic wrap. Press the chopped walnuts into the sides of the cake. Beat the remaining 1/2 cup heavy cream, 1 tablespoon confectioners' sugar and 1/4 teaspoon cinnamon together until soft peaks form; slather the mixture on top of the cake. Cut into slices with a serrated knife.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
PUMPKIN ICEBOX CAKE
This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN ICEBOX PIE
Make and share this Pumpkin Icebox Pie recipe from Food.com.
Provided by kitchenslave03
Categories Pie
Time 4h40m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Make crust: Preheat oven to 325. In food processor, combine crackers, sugar and salt. Process to fine crumbs. With machine running, add butter through feed tube and process til it resembles wet sand. Press crumbs into bottom and up sides of a 9 inch square baking dish. Bake until fragrant and deep golden brown, about 10-15 minute Let cool completely on rack.
- Meanwhile, make filling. Place 1/4 c cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In large bowl, whisk together pumpkin and cream cheese til smooth. In small saucepan, combine evaporated milk, brown sugar, salt and spices. Bring to a simmer over medium heat. Add gelatin mixture and stir til completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic wrap and refrigerate up to 2 days). To serve, whip cream with confectioners sugar until soft peaks form. Serve with pie.
Nutrition Facts : Calories 510.5, Fat 29.8, SaturatedFat 17.2, Cholesterol 88.2, Sodium 462.8, Carbohydrate 56.8, Fiber 1.3, Sugar 35.5, Protein 7.3
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
More about "pumpkin icebox pie recipes"
PUMPKIN PIE ICEBOX CAKE | THE RECIPE CRITIC
From therecipecritic.com
Reviews 8Category Dessert, SnackCuisine AmericanTotal Time 4 hrs 20 mins
- In a large bowl, beat cream with an electric mixer on high until soft peaks form. Add sugar and beat until stiff peaks form. Set aside 1 cup and refrigerate.
- Place one single layer of graham crackers into the bottom of an 8x8" pan. Top with 1/4 of the pumpkin mixture (I like to use a piping bag to do this -- it goes quickly and is easier to spread!).
- Repeat layers 3 more times, so that there are 4 layers of graham crackers each topped with 1/4 of the pumpkin mixture.
NO BAKE PUMPKIN PIE ICEBOX CAKE - THE RECIPE REBEL
From thereciperebel.com
PUMPKIN ICEBOX PIE: SECRET RECIPE CLUB - HOOSIER …
From hoosierhomemade.com
NO BAKE PUMPKIN ICEBOX PIE RECIPE BY MYRA
From cookeatshare.com
EASY ICEBOX PIE RECIPES WE LOVE | SOUTHERN LIVING
From southernliving.com
PUMPKIN PIE ICEBOX CAKE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
VINTAGE PUMPKIN ICEBOX PIE RECIPE - DELISHABLY
From delishably.com
PUMPKIN ICEBOX CAKE | EASY NO BAKE DESSERT RECIPE
From lifemadesweeter.com
PUMPKIN SPICE ICEBOX CAKE RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN ICEBOX PIE | ICEBOX PIE, PUMPKIN RECIPES, DESSERTS
From pinterest.ca
PUMPKIN ICEBOX PIE — CRUNCHY RADISH
From crunchyradish.com
PUMPKIN ICEBOX PIE | RECIPES BY ZOLA | COLUMNS | ARCAMAX …
From arcamax.com
ICEBOX PUMPKIN-MOUSSE PIE | THANKSGIVING RECIPES - YOUTUBE
From youtube.com
PUMPKIN ICEBOX PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
38 FROZEN NO-BAKE PIE RECIPES - EASY ICEBOX PIES
From countryliving.com
PUMPKIN CHEESECAKE ICEBOX PIE - BIGCREEKLAVENDERFARM.COM
From bigcreeklavenderfarm.com
HOW TO MAKE PUMPKIN PIE WITH A SNICKERDOODLE CRUST
From epicurious.com
PUMPKIN ICEBOX CAKE RECIPE | A NO BAKE GRAHAM CRACKER ICEBOX …
From thenovicechefblog.com
DEEP-DISH PUMPKIN ICEBOX PIE – LEPLAINCANVAS
From leplaincanvas.com
PUMPKIN ICEBOX PIE RECIPE | GOOP
From goop.com
PUMPKIN ICEBOX CAKE - THE TOASTY KITCHEN
From thetoastykitchen.com
NO-BAKE PUMPKIN ICEBOX CAKE - EVERYDAY PIE
From everydaypie.com
PUMPKIN ICEBOX PIE RECIPE | RECIPE | ICEBOX PIE, DESSERTS, COOKING …
From pinterest.com
KETO PUMPKIN WHOOPIE PIE RECIPE - THERESCIPES.INFO
From therecipes.info
PUMPKIN ICEBOX PIE — BAKING WITH JOSH & ANGE
From bakingwithjoshandange.com
PUMPKIN ICEBOX PIE | FOOD PROCESSOR RECIPES, THANKSGIVING …
From pinterest.com
NO BAKE PUMPKIN PIE - JULIAS SIMPLY SOUTHERN EASY DESSERT RECIPE
From juliassimplysouthern.com
MAKING THIS PUMPKIN PIE ICEBOX CAKE IS AS EASY AS...PIE!
From rightthisminute.com
PUMPKIN ICEBOX PIE RECIPE | GOOP | ICEBOX PIE, PUMPKIN RECIPES, …
From pinterest.ca
PUMPKIN ICEBOX PIE WITH PISTACHIO-GINGERSNAP CRUST
From bhg.com
PUMPKIN ICEBOX CAKE WITH GINGERSNAPS • FIVEHEARTHOME
From fivehearthome.com
PUMPKIN-CHOCOLATE ICEBOX PIE #PUMPKINCAN - SPICY SOUTHERN …
From spicysouthernkitchen.com
PUMPKIN ICEBOX PIE - MARTHA STEWART
From edu.ava360.com
TRIPLE LAYER PUMPKIN ICEBOX PIE | KITCHEN NOSTALGIA
From kitchennostalgia.com
PUMPKIN ICEBOX CAKE, WW DESSERT - LIVE LAUGH ROWE
From livelaughrowe.com
PUMPKIN ICEBOX PIE - BIGOVEN.COM
PUMPKIN MOUSSE PIE WITH MAPLE COOKIE CRUST - NO BAKE!
From cheneetoday.com
PUMPKIN ICEBOX PIE - PLAIN.RECIPES
From plain.recipes
PUMPKIN ICEBOX CAKE - CINCYSHOPPER
From cincyshopper.com
RECIPES: PUMPKIN ICEBOX PIE, PANNA COTTA PIE WITH POACHED FRUIT …
From seattletimes.com
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