Pumpkin Icebox Pie With Snickerdoodle Crust - PCOS-Friendly Recipe
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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