Pumpkin Icebox Pie Recipe

Name: Pumpkin Icebox Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 puree; 1 can (12 ounces) evaporated milk; 1 cup heavy cream; 1 tablespoon confectioners sugar; Freshly grated nutmeg

Servings: persons

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 puree
1 can (12 ounces) evaporated milk
1 cup heavy cream
1 tablespoon confectioners sugar
Freshly grated nutmeg

1
Make the crust: Preheat oven to 350F.
2
In a food processor, combine graham crackers, brown sugar, and salt; process until fine crumbs form.
3
Add butter, and process until combined.
4
Press crumbs evenly into bottom and up sides of a 9-inch-square baking pan.
5
Refrigerate until firm, about 15 minutes.
6
Bake until crust is deep golden brown, 15 minutes.
7
Let cool completely on a wire rack.
8
Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes.
9
With an electric mixer on medium speed, beat cream cheese, brown sugar, cinnamon, nutmeg, and salt until smooth.
10
Add pumpkin puree; beat until smooth.
11
In a small saucepan, bring evaporated milk to a simmer.
12
Add softened gelatin and stir until completely dissolved.
13
Pour milk mixture into pumpkin mixture and whisk until completely smooth.
14
Pour filling into cooled crust and refrigerate until completely set, 4 hours (or, wrapped tightly with plastic, up to 2 days).
15
Make the topping: In a chilled bowl, beat cream with confectioners sugar until soft peaks form.
16
To serve, top pie with whipped cream and sprinkle with nutmeg.

1564

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Icebox Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Icebox Pie

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