We're not sure what we love most about this luscious pumpkin dessert: its fuss-free prep, nutty gingersnap crust, or silky pumpkin-cream cheese topping.

Source: Better Homes and Gardens
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Pumpkin Icebox Pie with Pistachio-Gingersnap Crust

Ingredients

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Directions

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  • Prepare Pistachio-Gingersnap Crust.

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  • 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.

Instructions Checklist
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  • 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.

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  • 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.

Tips

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.

Tips

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.

Nutrition Facts (Pumpkin Icebox Pie with Pistachio-Gingersnap Crust)

241 calories; 13 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 31 mg cholesterol; 179 mg sodium. 235 mg potassium; 28 g carbohydrates; 2 g fiber; 20 g sugar; 6 g protein; 0 g trans fatty acid; 5539 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

Pistachio-Gingersnap Crust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°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.

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Reviews (2)

13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4.0 stars
11/14/2019
Sounds delicious, especially the crust. However, every step is 'Step 1'. (If one is interested in making ahead).
Rating: Unrated
10/28/2016
This was really good. I was worried the gelatin might make it too jello-y but it was the perfect creaminess. I did, however, make the mistake of casually picking up unsalted pistachios, so the recipe was definitely lacking something: salt. There is a touch of salt in the pumpkin part but not enough to carry it through. I also thought I had evaporated milk on hand and didn't, so I used coconut milk instead. Tasted fine. The next time I make this I might also add another half recipe to the crust as I like more of a crust.