Pumpkin Icebox Pie -- No Baking Required!

Brittny Drye
Food & Party
5

pumpkin icebox pieIf you use your stove more for storage than actual cooking, and the thought of -- gasp! -- turning it on scares the hell out of you, then I've got just the Thanksgiving recipe for you: Pumpkin Icebox Pie. It's a great alternative to the traditional pumpkin pie. Plus, no baking required. Now that is something to be thankful for.

Stand aside baking aficionados (I'm looking at you Cousin Jessie with your "super secret" pecan pie recipe), you've now got competition and we don't even have to worry about burning it.

Crust: I'm guessing the appeal of this recipe is the no-bake part, so we're going to cheat a little and just get a store-bought crust. But if you're feeling ambitious, you can crush up 16 cinnamon graham crackers and combine them with a tablespoon of dark sugar, 1/2 teaspoon salt, and 1 stick of unsalted butter (melted and cooled). Mush it all together so that it resembles wet sand, press into a baking dish, and cook for 15-20 minutes at 325 degrees.

Filling:
  • 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
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
Place 1/4 cup cold water in a small bowl. Sprinkle gelatin on top of water 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 for up to 2 days). To serve, top with whipped cream and sprinkle with nutmeg.

Image via DelightfulDessert.Blogspot.com



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