Monday, November 1, 2010

pumpkin icebox pie

I love pumpkin.  It is my flavor.  I pretty much deem all foods which highlight pumpkin as delicious.  I love the fall because I can start indulging in my pumpkin love without guilt.  I have a small stack of pumpkin recipes to try.  To my disappointment I made two which were flops.  They were edible but, they were not out of this world.  I made this on my third pumpkin dessert attempt.  It took longer to setup in the refrigerator for me than 3-4 hours so, I started to panic thinking I had 3 flops in a row.  Eventually it did setup and it was yummy!  It is slightly sweeter then pumpkin pie but, has the same silky texture.  The graham cracker crust is thick, buttery and delicious.  The pumpkin icebox pie is gone and no squeaker the mouse did not eat any.  He (or Carter) just wanted to be included in the picture.  Happy fall!

pumpkin icebox pie
adapted: everyday food
  • 16 cinnamon graham crackers, broken into large pieces
  • 1 tablespoon dark-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3 teaspoons unflavored powdered gelatin (from 2 packets)
  • 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 or freshly grated nutmeg, plus more for garnish
  • 3/4 teaspoon coarse salt
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  1. Make crust: Preheat oven to 325 degrees. 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. Press crumbs in bottom and up sides of a 9-inch square baking dish or 9" 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 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. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.  Pour mixed filling through a fine meshed sieve to remove any clumps.
  3. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3-4 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.

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