Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Icebox Pumpkin-Mousse Pie 3.4 (301) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Servings: 10 Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love. Ingredients For the crust 30 chocolate wafers 2 tablespoons dark-brown sugar 5 tablespoons unsalted butter, melted For the filling 1 ½ cups pure pumpkin puree (from a 15-ounce can) 4 ounces cream cheese, room temperature ½ cup packed dark-brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ cup pure maple syrup 1 cup cold heavy cream For the topping 1 cup cold heavy cream 1 tablespoon confectioners' sugar Directions Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack. Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day). Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately. Cook's Notes Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe. Print