SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin Icebox Pie with Pistachio-Gingersnap Crust

Makes: 24 servings
Prep 30 mins Bake 325°F 10 mins Chill 6 hrs
Pumpkin Icebox Pie with Pistachio-Gingersnap Crust
  • 1  Recipe  Pistachio-Gingersnap Crust
  • 2  envelopes  unflavored gelatin
  • 2  tablespoons  water
  • 1 29  ounce can  pumpkin
  • 1/2  of an 8-ounce package cream cheese, softened
  • 1 12  ounce can  evaporated milk
  • 1 1/2  cups  packed brown sugar
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground ginger
  •  Dash ground cloves
  • 1  cup  whipping cream
  • 2  tablespoons  powdered sugar
  • 1/2  cup  salted pistachio nuts, chopped

1. Prepare Pistachio-Gingersnap Crust.

2. Meanwhile, in a small bowl sprinkle gelatin over the water. Do not stir. Let stand for 5 minutes. In a large mixing bowl beat pumpkin and cream cheese with an electric mixer on medium speed until smooth.

3. In a small saucepan combine evaporated milk, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Bring to simmering over medium-high heat. Add gelatin mixture, stirring until gelatin is dissolved. Gradually pour milk mixture into pumpkin mixture, beating until smooth. Pour pumpkin mixture over crust. Cover and chill for at least 6 hours or until set.

4. In a medium mixing bowl beat whipping cream and powdered sugar on medium speed until soft peaks form (tips curl). Spread whipped cream over top of pie. Sprinkle with pistachio nuts.

From the Test Kitchen
  • Prepare as directed through Step 3, except cover and chill for up to 3 days. Before serving, prepare whipped cream as directed in Step 4 and spread over top of pie. Sprinkle with pistachio nuts.
  • Spice up your whipped cream by adding 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon. Out of pistachios? Use almonds (or your favorite nut) instead. Go nuts: Chop 1/2 cup pecans and sprinkle on top of pie for an extra nutty finish.
Pistachio-Gingersnap Crust
  • 8  ounces  broken gingersnap cookies
  • 1/2  cup  salted pistachio nuts
  • 1  tablespoon  packed brown sugar
  • 6  tablespoons  butter, melted

1. Preheat oven to 325 degrees F. In a food processor combine gingersnaps and pistachios. Cover and process with on/off pulses until ground. Add brown sugar; cover and process just until combined. With processor running, slowly add melted butter in a thin, steady stream. Press mixture onto the bottom of a 13x9x2-inch baking pan. Bake for 10 to 12 minutes or until set and starting to brown. Cool completely.

Nutrition Facts (Pumpkin Icebox Pie with Pistachio-Gingersnap Crust)
  • Servings Per Recipe 24,
  • cal. (kcal) 241,
  • Fat, total (g) 13,
  • chol. (mg) 31,
  • sat. fat (g) 6,
  • carb. (g) 28,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 20,
  • pro. (g) 6,
  • vit. A (IU) 5539,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 179,
  • Potassium (mg) 235,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe