Pumpkin Icebox Pie With Snickerdoodle Crust
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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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