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Pumpkin Icebox Pie

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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.

Source: Everyday Food, November 2009
Total Time Prep Servings

Ingredients

For the Crust

For the Filling and Topping

Directions

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.

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Reviews

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How would you rate this recipe?
363
  • MrsMartian
    9 NOV, 2013
    This recipe was not pumpkiny enough. My husband expected a stronger pumpkin flavor. I also thought it was too salty, and I used unsalted butter for the crust. Don't think I will make this again.
    Reply
    • rachymfrank
      23 NOV, 2018
      I can’t even read the recipe. This invasive ad for a fake Wal-Mart gift card scam keeps popping up and taking me away from the site. Like what the [filtered]? You think Martha Stewart would have a legitimate webesite not some 2003 pop up from hell [filtered]
  • tdgutman
    31 DEC, 2009
    I've now made this twice. The second time was at the request of those who had it the first time...it's a great alternative to traditional pumplking pie!
    Reply
    • vjinla1
      19 NOV, 2018
      Could this be made with yams or sweet potatoes? Cook them and mash them thoroughly? Anything else you would need to do to equal the pumpkin?
  • MS11627153
    23 JUN, 2018
    Gluten-free variation: for crust omit graham crackers and use 10.5 ounce box of gluten-free graham style crumbs, 6 tablespoons butter instead of 1 stick of butter and add 1/4-1/2 teaspoon cinnamon. Food processor isn’t required.
    Reply
  • creativeT
    17 NOV, 2010
    I recently made this and it was a hit with the family. I, however, thought that the pumpkin filling was not set and firm enough in the middle even though I refrigerated overnight. Is it really supposed to be a cup of water that the gelatin is sprinkled over?
    Reply
    • jamohety
      15 NOV, 2017
      no. 1/4 cup if you see the video
  • MS11222510
    24 NOV, 2012
    This is my favorite. I cannot even imagine making any other recipe ever!
    Reply
  • CKL20688719
    27 NOV, 2011
    I wasn't sure I would like this pie because I don't often like pies with gelatin, but this texture was perfect--set but still silky. I cut back on the sugar by a couple tablespoons but thought it was still plenty sweet. I didn't make the crust because I was making this for a group that included someone with a gluten intolerance, so instead I subbed in a crust made with rice cereal. I thought the pie was even better 2 days later as the flavors had really blended. Great recipe!
    Reply
  • LindaSweets
    16 NOV, 2011
    This recipe is delicious!!!! I decided to try it as a cupcake and it came out fabulous! Just press the graham cracker crust in the bottom and up the sides of cupcake papers in a cupcake pan, add the filling and refrigerate! They were a HUGE hit!
    Reply
  • marymichaelmcdaniel
    4 OCT, 2011
    It appears that the error in step to has been corrected. I made this recipe last Thanksgiving & have been looking forward to it again this year. It is the best pumpkin pie I've ever had. The crust is amazing....
    Reply
  • RCowmeadow
    26 NOV, 2010
    There's a mistake in this recipe! I have the original version of the recipe from the November 2009 edition of Everyday Food magazine, and in step 2 you're supposed to use 1/4 of a cup of water to sprinkle to gelatin on, NOT 1 cup. I made this last year and it turned out beautifully. But this year, for convenience, I just printed out the recipe from the website and used 1 cup of water in step 2, and it never set properly.
    Reply
  • shandl
    25 NOV, 2010
    Is anyone having trouble with this setting up? If so what do you do? Mine has been in refrigerator for almost ten hours and is still not set up. Any suggestions would be appreciated!!!
    Reply

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