Pumpkin Icebox Pie with Pistachio-Gingersnap Crust


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.

Pumpkin Icebox Pie with Pistachio-Gingersnap Crust
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
10 mins
Chill Time:
6 hrs
Total Time:
30 mins


  • 1 Recipe Pistachio-Gingersnap Crust

  • 2 envelopes unflavored gelatin

  • 2 tablespoon water

  • 1 29 ounce can pumpkin

  • ½ of an 8-ounce package cream cheese, softened

  • 1 12 ounce can evaporated milk

  • 1 ½ cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • Dash ground cloves

  • 1 cup whipping cream

  • 2 tablespoon powdered sugar

  • ½ cup salted pistachio nuts, chopped

Pistachio-Gingersnap Crust

  • 8 ounce broken gingersnap cookies

  • ½ cup salted pistachio nuts

  • 1 tablespoon packed brown sugar

  • 6 tablespoon butter, melted


  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.

Pistachio-Gingersnap Crust

  1. 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.

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.

Nutrition Facts (per serving)

241 Calories
13g Fat
28g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 241
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 31mg 10%
Sodium 179mg 8%
Total Carbohydrate 28g 10%
Total Sugars 20g
Protein 6g
Vitamin C 1.8mg 9%
Calcium 90.9mg 7%
Iron 1.4mg 8%
Potassium 235mg 5%
Folate, total 20.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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