Pumpkin Icebox Pie

1. 1

   Make the crust: Preheat oven to 350F.

2. 2

   In a food processor, combine graham crackers, brown sugar, and salt; process until fine crumbs form.

3. 3

   Add butter, and process until combined.

4. 4

   Press crumbs evenly into bottom and up sides of a 9-inch-square baking pan.

5. 5

   Refrigerate until firm, about 15 minutes.

6. 6

   Bake until crust is deep golden brown, 15 minutes.

7. 7

   Let cool completely on a wire rack.

8. 8

   Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes.

9. 9

   With an electric mixer on medium speed, beat cream cheese, brown sugar, cinnamon, nutmeg, and salt until smooth.

10. 10

    Add pumpkin puree; beat until smooth.

11. 11

    In a small saucepan, bring evaporated milk to a simmer.

12. 12

    Add softened gelatin and stir until completely dissolved.

13. 13

    Pour milk mixture into pumpkin mixture and whisk until completely smooth.

14. 14

    Pour filling into cooled crust and refrigerate until completely set, 4 hours (or, wrapped tightly with plastic, up to 2 days).

15. 15

    Make the topping: In a chilled bowl, beat cream with confectioners sugar until soft peaks form.

16. 16

    To serve, top pie with whipped cream and sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.