Pumpkin Icebox Pie

Fall baking. . . isn't it delicious?! I love anything pumpkin.

I found this recipe in Everyday Food -a Martha Stewart magazine.

I made it last night and everyone LOVED it so I had to share. . .

Here's the recipe:

PUMPKIN ICEBOX PIE

for the crust:

• 16 cinnamon graham crackers, broken into pieces (I used regular g.c. and just added a little cinnamon)
• 1T dark brown sugar (I used light)
• 1/2 t salt (I omitted)
• 1/2 C butter, melted and cooled

for the filling and topping:

• 3 t unflavored powdered gelatin (from 2 packets)
• 1 can pure pumpkin puree
• 4 oz. cream cheese
• 1 can evaporated milk
• 1 C packed dark-brown sugar (I used light)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp salt
• 1 C heavy cream
• 1T confectioners' sugar

1. Make crust: Preheat oven to 325. 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. (I bought pre-crushed crumbs and combined it all in the pie plate) Press crumbs in bottom and up sides of a 9-inch square baking dish. (I used a pie plate) Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.

2. Meanwhile, make filling: Place 1/4 C 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 an stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.

3. 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.

Enjoy!

Happy fall baking,

Heather