A stunning presentation is just the beginning of this Deep-Dish Pumpkin Icebox Pie. It’s rich, decadent, delicious and a perfect holiday dessert.
Hello, my beloved pumpkin. It’s so good to see you again.
In these days between Halloween and New Year’s, I revel in the season of you,
my favorite fall squash.
While I’ll never tire of the queen of all pumpkin desserts, the standard pumpkin pie, I glory in all the other creations that have arisen out of my, and others’, love of the orange orb.
Martha Stewart is responsible for this one. Using a southern standard, the icebox pie, she’s taken no-bake dessert to a new, delicious, level.
Just one word of caution, though. In this case, no-bake doesn’t mean no time.
Is this a hard recipe to pull together? No, not at all. It just takes time because there’s cooling (the crust, which is baked for 10 minutes), softening (the gelatin that’s sprinkled in the Marsala), simmering (more of the wine) and setting (the whole, wonderful pie).
Between the food processor, springform pan, saucepan, and mixing bowls, I filled up my kitchen sink and had a hefty amount of clean-up on my hands, so the question wasn’t whether this was hard to make (because it’s not), it’s whether it’s worth the effort afterwards.
It’s so nice when a dish’s taste match its striking appearance. Deep-Dish Pumpkin Icebox Pie is delicious. The flavor is all pumpkin pie but the cream cheese gives it a richness, the whipped cream lightens it up and the Marsala wine provides an intriguing, ‘what is that?’ flavor that will have all eaters guessing but never figuring out. It’s delicious.
As far as whether it’s worth the clean-up afterwards; heck yeah, totally worth it. Just hand the sponge to your husband.
What I’d Do Different Next Time
Marsala wine: $6.99
Pure pumpkin puree: $1.99
Cream cheese: $2.79
Heavy cream: $2.59
Deep Dish Pumpkin Icebox Pie Recipe
- 4 tablespoons unsalted butter, melted, plus more for pan
- 45 gingersnaps (12 ounces)
- Kosher salt
- ⅔ cup sweet Marsala or other sweet fortified wine
- 1 tablespoon gelatin (from two ¼-ounce packets)
- 1 can (29 ounces) pure pumpkin puree
- 8 ounces cream cheese, room temperature
- 1¼ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3¼ cups heavy cream
- 1¼ cups plus 1 tablespoon sugar
- Preheat oven to 325 degrees. Brush a 9-inch springform pan with butter.
- In a food processor, pulse cookies with ¼ 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 ⅓ cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining 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, ¾ teaspoon salt, cinnamon, ginger, and cloves. Puree until smooth. Transfer to a large bowl.
- In another large bowl, combine 1¾ cups cream and 1¼ 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 1½ cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.