Pumpkin Icebox Pie With Snickerdoodle Crust

Ingredients

• •4 tablespoons unsalted butter
• •1 teaspoon ground cinnamon
• •½ cup sugar
• •¾ cup all-purpose flour
• •¼ teaspoon baking soda
• •¼ teaspoon kosher salt
• •1 whole large egg yolk
• •½ teaspoon vanilla extract
• •4 ounces cream cheese
• •¾ cup canned pumpkin purée
• •¾ cup pure maple syrup
• •½ teaspoon ground ginger
• •¼ teaspoon ground nutmeg
• •¼ teaspoon kosher salt
• •½ teaspoon ground cinnamon
• •1 tablespoon brandy
• •1¾ teaspoons unflavored gelatin
• •1½ cups heavy cream
• •1 piece pie pan

Cooking Instructions

1. 1.

   Preheat oven to 375°F. Butter pie pan.

   5 min

2. 2.

   Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.

   3 min

3. 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.

   5 min

4. 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.

   20 min

5. 5.

   Bake crust until lightly golden brown, 10-12 minutes. Let cool completely.

   45 min

6. 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.

   5 min

7. 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.

   5 min

8. 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.

   360 min

9. 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.

   5 min

10. 10.

    Crust can be made up to six hours before filling. Filled pie can be stored in the refrigerator for one day before serving.