Happy Thanksgiving! Every year at Massey Services we look for a tasty dessert to share with our customers and team members for Thanksgiving. This year, we discovered Pumpkin Icebox Pie and it was so good we just had to share it!
16 cinnamon graham crackers
1 tablespoon dark-brown sugar
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, melted
Filling & Topping:
3 teaspoons unflavored powdered gelatin
1 can (29 ounces) pure pumpkin puree
4 ounces cream cheese, room temperature
1 can (12 ounces) evaporated milk
1 cup packed dark-brown sugar
3/4 to 1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon coarse salt
1 cup heavy cream
1 tablespoon confectioners’ sugar
Directions for Crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers (broken up), 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, 20 minutes. Let cool completely.
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 heat. 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.
Enjoy and Happy Thanksgiving!!!