I began by adapting Martha Stewart’s straightforward Pumpkin Icebox Pie recipe, then turned it into a festive, no-bake triple-layer mousse pie. I split the pumpkin filling in two, folded melted chocolate into one half, poured it into a prepared crust, and layered the plain pumpkin filling on top. After chilling and topping with whipped cream, the result was a rich, silky pie that’s ideal for a Thanksgiving table.
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Triple Layer Pumpkin Icebox Pie
A no-bake, layered pumpkin mousse pie with a chocolate mid-layer and fluffy whipped cream topping. Easy to prepare ahead and perfect for holiday gatherings.
Servings: 12
Ingredients
- FOR THE CRUST:
-
2
cups
cinnamon graham cracker crumbs -
1
Tbsp
brown sugar -
1/2
cup
unsalted butter
melted, 1 stick - FOR THE FILLING:
-
3
tsp
powdered gelatin
unflavored -
3 1/2
cups
pumpkin puree
1 can; 29 oz; 822 g -
4
oz
cream cheese
113 g -
1 1/2
cups
evaporated milk
1 can; 12 oz; 354 ml -
1
cup
brown sugar
packed -
1
tsp
pumpkin spice -
4
oz
semisweet chocolate
melted, 113 g - FOR THE TOPPING:
-
1
cup
whipping cream -
1
Tbsp
powdered sugar
Instructions
-
CRUST: Preheat oven to 325°F (160°C). In a food processor or a bowl, combine cinnamon graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 15–20 minutes until set. Remove and let cool completely.
-
FILLING: In a small bowl, sprinkle gelatin over 1/4 cup cold water and let it bloom for 5–10 minutes.
-
In a large bowl, beat together the pumpkin puree and cream cheese until smooth and well combined.
-
In a small saucepan, combine evaporated milk, packed brown sugar, and pumpkin spice. Heat gently until it just begins to simmer, then remove from heat. Stir in the bloomed gelatin until fully dissolved. Pour the hot mixture into the pumpkin and cream cheese mixture, whisking until smooth and even.
-
Divide the filling in half. Stir the melted semisweet chocolate into one half until thoroughly blended. Pour the chocolate pumpkin layer into the cooled crust, gently tapping or shaking the pan to level it. Carefully spoon or ladle the plain pumpkin mixture over the chocolate layer to form the top layer. Refrigerate the pie for about 3 hours, or until set.
-
TOPPING: Just before serving, whip the heavy cream until soft peaks form. Add the powdered sugar and whip a little more until firm peaks form. Spread or pipe the whipped cream over the chilled pie. Slice and serve.