DEEP-DISH PUMPKIN ICEBOX PIE
This pie can be made up to two days ahead and stored, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
- In a food processor, pulse cookies with 1/4 teaspoon salt until finely ground. With motor running, slowly add butter. Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.
- Whisk together 1/3 cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 1/3 cup wine to a simmer in a small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, 3/4 teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
- In another large bowl, combine 1 3/4 cups cream and 1 1/4 cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.
- Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1 1/2 cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.
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Keith Valentine
[email protected]I would definitely recommend this pie to others.
Fahim Hot
[email protected]Overall, I enjoyed this pie. It was easy to make and tasted delicious.
The All Rounder
[email protected]The pie took longer to bake than the recipe said it would.
Mudassir Rajpoot
[email protected]I had a hard time finding the right size pie plate for this recipe.
Maurisa Sinclair
[email protected]This pie is a bit too sweet for my taste, but it's still good.
sc _licious
[email protected]I love the texture of the crust in this pie. It's so flaky and buttery.
Sonjoy De
[email protected]The pumpkin flavor in this pie is so rich and creamy. It's the perfect fall dessert.
josphat smith
[email protected]I was surprised at how easy this pie was to make. I'm not a very experienced baker, but I was able to follow the instructions and make a beautiful and tasty pie.
Muhammad shakeel khokhr Shakeel
[email protected]I've been making this pie for years, and it's always a hit. The icebox method makes it so easy to prepare, and the results are always delicious.
Simon Walker
[email protected]This was my first time making a deep-dish pumpkin pie, and it turned out amazing! The crust was flaky and golden brown, and the filling was creamy and flavorful. My family loved it!