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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Amy J
[email protected]I will definitely be making this pie again and again.
Faizan Sheikh
[email protected]This is the best pumpkin pie I've ever had. The filling is so smooth and creamy, and the crust is perfectly flaky.
KF Burki
[email protected]This pie is a must-try for any pumpkin lover. It's creamy, flavorful, and has the perfect amount of spice.
Rayyankhan123 Rayyankhan123
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Tarin Akter
[email protected]This pie is a great make-ahead dessert. It's perfect for holiday gatherings.
Fahim Miah
[email protected]This pie is so easy to make, even for a beginner baker.
Michel Garcia
[email protected]This pie is the perfect balance of sweet and tart. I love the addition of the spices.
Milo Lanoue
[email protected]I'm not usually a fan of pumpkin pie, but this one is amazing. The filling is so creamy and flavorful.
First Supper
[email protected]This pie is a must-try for pumpkin lovers!
Mama Love
[email protected]The graham cracker crust is the perfect complement to the creamy pumpkin filling.
Ramsaran Mahara
[email protected]This pie is a great way to use up leftover pumpkin puree.
Yamuna Pathak
[email protected]I love that this pie can be made ahead of time. It's perfect for busy weeknights.
Faizan Rajput
[email protected]This pie is the perfect fall dessert. It's creamy, flavorful, and has the perfect amount of spice.
2sabi Official
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Raji toheeb
[email protected]This was my first time making an icebox pie and it turned out great! The instructions were easy to follow and the pie was delicious.
Niurka Estrella
[email protected]This pie is so easy to make and it tastes amazing! I love that I can make it ahead of time and it's always a hit.
Pnar Bman
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The filling is rich and flavorful, and the crust is the perfect balance of sweet and crunchy.
Zack Glasser
[email protected]This pumpkin icebox pie was a hit at my Thanksgiving gathering! The creamy, pumpkin filling was perfectly complemented by the graham cracker crust. It was easy to make and a great way to use up leftover pumpkin puree.