Pumpkin Icebox Pie
This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling.
Everyday Food, November 2009
- Prep Time 30 minutes
- Total Time 1 hour, plus chilling
- Yield Serves 12
For the Crust
- 16 cinnamon graham crackers, broken into large pieces
- 1 tablespoon dark-brown sugar
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
For the Filling and Topping
- 3 teaspoons unflavored powdered gelatin (from 2 packets)
- 1 can (29 ounces) pure pumpkin puree
- 4 ounces cream cheese, room temperature
- 1 can (12 ounces) evaporated milk
- 1 cup packed dark-brown sugar
- 3/4 to 1 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
- 3/4 teaspoon coarse salt
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
- Meanwhile, make filling: Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.
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