10-Minute Pumpkin Cookie Pie
Votes: 1
Time: 10 minutes plus cooling time
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 597, total fat 30 G., saturated fats 14 G., proteins 9 G., carbohydrates 76 G., fiber 4 G., cholesterol 79 mg, sodium 360 mg, sugar 40 G.
Calories 597, total fat 30 G., saturated fats 14 G., proteins 9 G., carbohydrates 76 G., fiber 4 G., cholesterol 79 mg, sodium 360 mg, sugar 40 G.
You don't even need to turn on the oven for this dessert. It's a fusion of icebox cake (from the refrigerator) and pumpkin pie, with a velvety sweet-and-spicy filling and layers of graham crackers. This holiday-worthy treat is quick to prepare, in just 10 minutes, and can be served a day in advance—perfect for leisurely prepping before guests arrive. To garnish, simply sprinkle the dessert with crushed pecans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned pumpkin puree
- 1 can (400 g) of condensed milk with sugar
- 2 cups chilled heavy cream
- 1 tbsp. pumpkin pie spice
- 1 teaspoon vanilla paste
- 45 graham cookies (each measuring 6x12.5 cm)
- 1/4 cup toasted pecans, coarsely chopped
- Special equipment: springform cake pan with a diameter of 25 cm.
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Recipes with similar ingredients: pumpkin puree, condensed milk, pumpkin pie spice, pecans, vanilla paste, cream
Cooking the dish according to the recipe:
- In a large bowl, combine the pumpkin puree and condensed milk. In the bowl of a stand mixer, combine the cream, pie spice, and vanilla extract and beat with the whisk attachment on low speed until combined.
- Increase mixer speed to medium and beat until stiff peaks form, 2 to 3 minutes.
- Using a rubber spatula, fold the whipped cream into the pumpkin mixture in three additions until no white streaks remain.
- Line the bottom of a springform pan with a single layer of graham cookies, breaking them up as needed to fill in any gaps.
- Spread 1 cup of the pumpkin-cream mixture evenly over the cookies. Add another layer of cookies, then spread with another 1 cup of filling. Repeat layers until all the cookies and filling are layered, finishing with the filling.
- Cover the pan tightly with plastic wrap and refrigerate until the pie is completely set, at least 8 hours and up to 12 hours.
- To serve, remove the plastic wrap from the pan and run a thin knife around the edge of the pie. Remove the outer ring of the pan. Sprinkle the pie with toasted pecans.
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