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Pumpkin Icebox Pie: Secret Recipe Club

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Here we are, another month has gone by since the last Secret Recipe Club. This is my fifth month already, amazing! Today my Secret Blogger is Allison from Sweet Flours, what a perfect match for me!

There were so many great recipes to choose from, like these Strawberry and Cream Bars, or these S’Mores Bars, and of course I was tempted by these Caramel Apple Cupcakes.

But since today kicks off a week of Pumpkin Recipes and fun ideas for you, I finally decided on Pumpkin Icebox Pie, a perfect dessert for Fall or to add to your Thanksgiving Dinner.

This Pumpkin Pie is a bit different than the traditional one, with the cinnamon graham cracker crust and the filling with cream cheese and gelatin makes it extra creamy. There are several steps to the recipe, but the good thing is, it can be made ahead, wrapped in plastic and ready for you to serve.

Top it off with Cinnamon Whipping Cream and you will be in heaven!

4 from 1 reviews
Pumpkin Icebox Pie Recipe
Prep time
Total time
A twist on the traditional Pumpkin Pie. HoosierHomemade.com
  • 2 cups crushed cinnamon graham crackers {about 16 crackers}
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • ¼ cup cold water
  • 3 teaspoons unflavored gelatin {about 1+1/2 packets}
  • 1 can {29 oz} canned pumpkin {not pumpkin pie filling}
  • 4 oz cream cheese, softened
  • 1 can {12 oz} evaporated milk
  • 1 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
Cinnamon Whipping Cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  1. Crush graham crackers in food processor
  2. In a small bowl, combine crushed crackers, sugar and ½ teaspoon salt.
  3. Melt butter and add to cracker mixture, mix well
  4. Press crumbs into 9 inch pie plate or 9 inch square baking dish, pressing up the sides and the bottom
  5. Bake at 325 degrees for about 12-15 minutes or until deep brown
  6. Cool completely
  1. Place cold water in a small bowl and sprinkle gelatin on top, let sit while you prepare the rest of the filling
  2. In a large bowl, whisk together pumpkin and cream cheese until smooth
  3. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg and ¾ teaspoon salt.
  4. Bring to simmer over medium heat
  5. Add gelatin mixture and whisk until dissolved
  6. Pour milk mixture over pumpkin mixture
  7. Carefully whisk together
  8. Pour into cooled crust and refrigerate until set, about 3-4 hours
Cinnamon Whipping Cream
  1. Chill bowl and beaters
  2. Pour whipping cream into chilled bowl
  3. Beat on high until soft peaks form
  4. Gradually add powdered sugar
  5. Add cinnamon and vanilla
  6. Beat until stiff peaks form
  7. Top pie with Cinnamon Whipping Cream and a sprinkle of nutmeg if desired

And my other Secret Recipe Club assignments…

Don’t miss more great Pumpkin Recipes and Crafts over on It’s A Blog Party!

Secret Recipe Club


  1. says

    Just PINNED this – thanks! And I LOVE LOVE your recap photos of your SRC posts. I may have to steel that idea too!

    Thanks for being a part of the SRC, Group B, I love being your host (new assignments coming soon)! My recipe was for Frozen Breakfast Burritos. Check it out if you haven’t had the chance already, I know I am a few days behind (sorry!)

    Tina @ MOMS CRAZY COOKING recently posted..Hot Caramel Apples (crock-pot): THE IMPROV COOKING CHALLENGEMy Profile

  2. Diana R. says

    I just made this and it is chilling in the fridge, and I just realized it said 29oz can of pumpkin my pumpkin was a 15oz can. I hope I did not ruin it but what little I tasted seemed fine. I am hoping everything comes out fine I guess if anything the filling will definetely be firmer it didn’t taste extremely sweet so it seemed fine. I didn’t even know they sold a 29oz can.

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