Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Icebox Pie 3.4 (363) 19 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 January 8, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs Servings: 12 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. Ingredients For the Crust 16 cinnamon graham crackers, broken into large pieces 1 tablespoon dark-brown sugar ½ teaspoon coarse salt ½ 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 ¼ teaspoon ground or freshly grated nutmeg, plus more for garnish ¾ teaspoon coarse salt 1 cup heavy cream 1 tablespoon confectioners' sugar Directions 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. Cook's Notes When forming crumb crusts, use a flat-bottomed glass or dry measuring cup to press the crumbs against the pan, forming a firm layer. Rate it Print