Dessert: Pumpkin Icebox Pie With Snickerdoodle Crust

Recipe by Anna Stockwell 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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Icebox Pie With Snickerdoodle Crust

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
1 teaspoon ground cinnamon
1/2 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg yolk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 375 °F. Butter pie pan.
Whisk cinnamon and 1 Tbsp. sugar in a large bowl. Whisk flour, baking soda, and salt in a medium bowl.
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.
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.
Bake crust until lightly golden brown, 10 –12 minutes. Let cool completely.

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