Pumpkin Icebox Pie

Pumpkin Icebox Pie (recipe credit: Kristen Cherry)

Serves: 9 to 12
Prep time: 30 min
Total time: 1 hour + chilling

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
¾ to 1 teaspoon ground cinnamon
¼ teaspoon ground or freshly grated nutmeg, plus more for garnish
¾ teaspoon coarse salt
1 cup heavy cream (can omit and use cool whip instead)
1 tablespoon confectioners’ sugar (can omit and use cool whip instead)

1. Make crust: Preheat oven to 325. 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.

2. Meanwhile, make filling: Place ¼ 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.

3. 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. (I used cool whip)