PUMPKIN ICEBOX PIE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 386 g, Fat 22 g, Fiber 3 g, Protein 6 g
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Tabeth Phiri
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Junaid Rajpoot
[email protected]This recipe seems easy enough to follow.
Aubrey Otieno
[email protected]I'm not a fan of pumpkin pie, but I'm willing to try this recipe.
Mujeeb Mughal
[email protected]I'm going to try making this pie with a gluten-free crust.
Asfar Abbas
[email protected]This recipe is perfect for a potluck.
Yana HD
[email protected]I'm going to make this pie for Thanksgiving dinner.
Mubarak Shah
[email protected]This pie is a classic fall dessert.
janat t
[email protected]This recipe is a great way to use up leftover pumpkin puree.
Abdullah Amin
[email protected]I'm not sure about this recipe. It seems like it would be too sweet for my taste.
Odewole Rofiat
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Rupa Bk
[email protected]I can't wait to try this recipe!
ebne 420
[email protected]This pie is perfect for a fall gathering.
Zainab Ch
[email protected]I'm not a big fan of pumpkin pie, but I thought this one was pretty good.
HYBRID Piteidbeast 989
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious.
Corritor Dorothy
[email protected]This pie is so easy to make, and it's always a hit with my family and friends.
Rufus Shaver
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The pumpkin filling is so smooth and creamy, and the spices are perfectly balanced.
Gawesha Sineth
[email protected]This pumpkin icebox pie was a hit! The crust was flaky and buttery, and the filling was perfectly smooth and creamy. I loved the combination of spices in the filling, and the graham cracker crust added a nice touch of sweetness.