Pumpkin Icebox Pie

Name: Pumpkin Icebox Pie
Yield: makes one 9-inch-square pie
Ingredients: 16 cinnamon graham cracker sheets (8 ounces), broken into large pieces; 1 tablespoon dark brown sugar; 1/2 teaspoon coarse salt; 1/2 cup (1 stick) unsalted butter, melted and cooled; 1 tablespoon unflavored powdered gelatin; 1/4 cup ice water; 4 ounces cream cheese, room temperature; 1 1/2 cups packed dark brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg, plus more for garnish; 3/4 teaspoon coarse salt; 1 large can (29 ounces) unsweetened pumpkin purée; 1 can (12 ounces) evaporated milk; 1 cup heavy cream; 1 tablespoon confectioners’ sugar; Freshly grated nutmeg

January 24, 2012

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 notes

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