Pumpkin Icebox Pie
This timesaving alternative to traditional pumpkin pie doesn’t rely on a baked custard for its silky texture. Instead, cream cheese, gelatin, and evaporated milk are combined to create an easy no-bake filling. You can make the crust up to two days ahead; wrap well and store at room temperature before filling.
Recipe information
Yield
makes one 9-inch-square pie
Ingredients
For the Crust
For the Filling
For the Topping
Preparation
Step 1
Make the crust: Preheat oven to 350°F. In a food processor, combine graham crackers, brown sugar, and salt; process until fine crumbs form. Add butter, and process until combined. Press crumbs evenly into bottom and up sides of a 9-inch-square baking pan. Refrigerate until firm, about 15 minutes. Bake until crust is deep golden brown, 15 minutes. Let cool completely on a wire rack.
Step 2
Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. With an electric mixer on medium speed, beat cream cheese, brown sugar, cinnamon, nutmeg, and salt until smooth. Add pumpkin purée; beat until smooth. In a small saucepan, bring evaporated milk to a simmer. Add softened gelatin and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth. Pour filling into cooled crust and refrigerate until completely set, 4 hours (or, wrapped tightly with plastic, up to 2 days).
Step 3
Make the topping: In a chilled bowl, beat cream with confectioners’ sugar until soft peaks form. To serve, top pie with whipped cream and sprinkle with nutmeg.
