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Pumpkin Icebox Pie with Pistachio-Gingersnap Crust

Better Homes and Gardens
  • 40 minutes
  • Serves 24

INGREDIENTS

1/4 tsp

Ginger, ground

1 29 ounce can

Pumpkin

1 12 ounce can

Evaporated milk

1 1/2 cups

Brown sugar, packed

1 tsp

Cinnamon, ground

1 dash

Cloves, ground

1/4 tsp

Nutmeg, ground

2 tbsp

Powdered sugar

1/4 tsp

Salt

1/2 cup

Pistachio nuts, salted

1

Recipe pistachio-gingersnap crust

1/2

Of an 8-ounce package cream cheese

1 cup

Whipping cream

2

envelopes Gelatin, unflavored

2 tbsp

Water