Pumpkin Icebox Pie With Snickerdoodle Crust
3.9
(26)
Active Time
40 minutes
Total Time
1 hour, plus overnight chilling
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.
Ingredients
Makes 1 (9") pie
For the crust:
For the filling:
Special equipment:
Preparation
Make the crust:
Step 1
Preheat oven to 375°F. Butter pie pan.
Step 2
Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
Step 3
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.
Step 4
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.
Step 5
Bake crust until lightly golden brown, 10–12 minutes. Let cool completely.
Make the filling:
Step 6
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.
Step 7
Meanwhile, cook brandy, gelatin, and 1/4 cup water in a small saucepan over low heat, stirring constantly, until dissolved. Stir into pumpkin mixture.
Step 8
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.
Step 9
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
Step 10
Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.
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Reviews (26)
Back to TopLike others, I was drawn in by the snickerdoodle crust, but it's really just a dense cookie crust that doesn't taste like a snickerdoodle at all. The filling was a bit bland and lacked pumpkin flavor, but it left a cloying spice aftertaste. I sweetened the whipped cream topping, but not the whipped cream in the filling. Not sure if I like it enough to try to fix the recipe or if I just revert back to pumpkin pie.
nebraskaglass1
Omaha, NE
11/25/2019
Cream of tartar is what gives snickerdoodles the distinct taste otherwise it is just cinnamon and sugar. Nothing wrong with that but it isn't snickerdoodle
Anonymous
Pennsylvania
11/25/2019
oh, I also added the cinnamon and sugar directly into the crust and it was fine
ksionenk
11/7/2019
made the excellent crust (it's rises a bit during baking and I would use a larger pie tin) 4 days ahead and had in the freezer, then added the topping the morning of the party and put in fridge. Simple.
ksionenk
11/7/2019
just a sensational treat, crust is the best.
Lois33
EGR, Michigan
11/21/2018
This came out beautifully and we loved the smooth mellow taste. We doubled all the spices except the nutmeg. We also tripled the brandy. Otherwise I think it would lack punch.
mccoyj25
NYC
11/24/2017
I was a bit leery about this as I assembled it the night before Thanksgiving. The filling was liquid and I thought the crust would be soggy and/or the filling wouldn't firm up. By morning, it was solid. The flavor was lovely and the snickerdoodle crust was a hit. I sweetened the whipped cream on the advice of other reviewers but I won't next time. The pie is plenty sweet on its own. I will also halve the amount of whipped cream on top -- one cup overwhelmed my little 9" pie.
Anonymous
St Paul, MN
11/25/2016
I was embarrassed to serve this. The crust was a mess -- stuck to the pie plate and somehow, even though I followed the recipe to a "T" it tasted like sarsaparilla. I had planned to make two -- one for a work function and one for Thanksgiving dinner -- but I threw it away when I realized it had to be pried out of the plate.
ryan_scaro
Sterling, VA
11/22/2016
I found this to be only an average pie. I was intrigued by the Snickerdoodle crust but I didn't get that flavor. The dough did not come together in order to roll it out. I had to treat it like I would a graham cracker crust and pat it into the pan. The pumpkin filling did not have a pumpkin flavor. I would have to do too many things to improve this pie. It is not worth the effort to make again.
ctripp
Colorado Springs, CO
12/24/2015
The only problem with this puris that I want to eat the entire thing myself! It is superb!! I will definitely be making this again!
kderevyanik
Southlake TX
12/23/2015
Didn't nail this the first time. Made a couple of changes and the staff at work raved! Added sugar to the whipped cream before I folded it into the pumpkin mix. Didn't fold it in, but mixed it with a whisk until blended. Also, I used four times the amount of brandy as it did not come through too well the first time. In addition, added sugar to the whipped cream that topped the pie. Loved it, will make it every year.
thedoughurt
Sioux Falls, SD
12/5/2015
This was delicious! Crust was awesome. I don't make crust normally, but even I could handle this. I followed the recipe for the filling, and everyone loved it. It was light, creamy and full of flavor. I am definitely putting this in the rotation-easy and delicious. The only thing I did different was to use a spring form pan lined with parchment paper. I had the crust extend up about an inch around all sides.
serickson
Mn
12/1/2015
This pie was time consuming to make and tasted just like regular pumpkin pie to me with a not very pleasant texture to it. The snickerdoodle crust was good but I'll just make cookies next time and save the weird filling.
vallarson1
Eastland, TX
11/30/2015
This pie was a huge hit at Thanksgiving dinner! The Snickerdoodle crust made this stand out from other pumpkin pie recipes out there, and the cream cheese added a lightness to the pumpkin. Followed the recipe as written, except for creaming the cream cheese before adding the pumpkin as suggested by another reviewer.
lauriekei
Oakland, CA
11/30/2015
I made the Pumpkin Icebox Pie with Snickerdoodle crust for Thanksgiving, and everyone absolutely loved it! The crust was the perfect combination with the pumpkin filling. I chose it for Thanksgiving dessert because my adult son loved snickerdoodle cookies as a child, and I knew he would love it. I ended up with a dessert that everyone, not just my son, thoroughly enjoyed!!
cathy01
Philadelphia, PA
11/30/2015
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