Pumpkin Icebox Pie
The Difference Between Pumpkins You Eat and Pumpkins You Carve...
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Pumpkin Icebox Pie
This is a ZReboot recipe. This pie is a breeze to put together for a holiday. No need to bake the filling in the oven. Just 10 minutes to bake the crust and the rest sets up in the refrigerator. EASY! I found an Epicurious recipe that inspired me and then I got to work taking out all of the gluten and most of the sugar. Still tastes holiday ready! BIG YUM!
Servings: Serves 8-10.
Ingredients:
For the crust, use my Snickerdoodle Pie Crust, or use whatever crust recipe you like best.
4 ounces of cream cheese softened to room temp. If your cream cheese is cold you can zap it in your microwave on medium for 15 seconds and that will loosen it up to use in a recipe.
¾ cup of pumpkin puree
¼ cup of maple syrup
1-1/2 tsp of pumpkin pie spice mix
¼ tsp of grated sea salt
1-2 Tbl of granulated Swerve or ZSweet (These are natural sweeteners perfect for baking. Order them online or watch for them in stores.)
1 Tbl of brandy or bourbon (if you don’t cook with alcohol just skip this)
¼ cup of maple syrup
1-3/4 tsp of unflavored gelatin
1 cup of whipping cream (divided)
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