Pumpkin Icebox Pie With Snickerdoodle Crust recipes

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
• 1 teaspoon ground cinnamon
• 1/2 cup plus 1 tablespoon sugar, divided
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, room temperature
• 3/4 cup canned pumpkin purée
• 3/4 cup pure maple syrup, preferably dark
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon, plus more for sprinkling
• 1 tablespoon brandy
• 1 3/4 teaspoons unflavored gelatin
• 1 1/2 cups heavy cream, divided
• A 9" pie pan (not deep dish)

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