Pumpkin Icebox Pie: Secret Recipe Club

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!

Pumpkin Icebox Pie Recipe

Rating: 41

Prep Time: 20 minutes

Pumpkin Icebox Pie Recipe

A twist on the traditional Pumpkin Pie. HoosierHomemade.com

Ingredients

    Crust
  • 2 cups crushed cinnamon graham crackers {about 16 crackers}
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • Filling
  • 1/4 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
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • Cinnamon Whipping Cream
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Instructions

    Crust
  1. Crush graham crackers in food processor
  2. In a small bowl, combine crushed crackers, sugar and 1/2 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
  7. Filling
  8. Place cold water in a small bowl and sprinkle gelatin on top, let sit while you prepare the rest of the filling
  9. In a large bowl, whisk together pumpkin and cream cheese until smooth
  10. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg and 3/4 teaspoon salt.
  11. Bring to simmer over medium heat
  12. Add gelatin mixture and whisk until dissolved
  13. Pour milk mixture over pumpkin mixture
  14. Carefully whisk together
  15. Pour into cooled crust and refrigerate until set, about 3-4 hours
  16. Cinnamon Whipping Cream
  17. Chill bowl and beaters
  18. Pour whipping cream into chilled bowl
  19. Beat on high until soft peaks form
  20. Gradually add powdered sugar
  21. Add cinnamon and vanilla
  22. Beat until stiff peaks form
  23. Top pie with Cinnamon Whipping Cream and a sprinkle of nutmeg if desired
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http://hoosierhomemade.com/pumpkin-icebox-pie-secret-recipe-club/

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



Comments

  1. Yum! This is sounds like a wonderful twist on the traditional! Cinnamon whipping cream?! Yes, please!
    Becca @ Crumbs and Chaos recently posted..SRC: Bacon Jalapeno Corn ChowderMy Profile

  2. Gloria says:

    Look delicious! gloria (from SRC)

  3. Miz Helen says:

    Hi Liz,
    Your Pumpkin Icebox Pie looks so delicious, we would really enjoy it! Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Chicken and Potato Soup
    Miz Helen recently posted..Southwestern Chicken and Potato SoupMy Profile

  4. Jeanie says:

    Oooh, I’m always in the mood for a new pumpkin recipe.

  5. Alli says:

    I am so glad you liked this pumpkin treat. I was just thinking about making it again this month. I love that you had my blog. I read your blog weekly and just adore it. Thanks!

  6. Andi says:

    Sounds delicious with thanksgiving coming…who doesn’t want pumpkin pie Andi
    Andi recently posted..Neiman Marcus Oatmeal Chocolate Chip CookiesMy Profile

  7. Trisha says:

    That looks fantastic!!!
    Trisha recently posted..SRC – Stuffed French ToastMy Profile

  8. Lisa~~ says:

    Perfect recipe choice this time of year, looks delish!

    If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Lisa~~
    Cook Lisa Cook
    Lisa~~ recently posted..Happy 6th Birthday Maisie Cake with Cream Cheese FrostingMy Profile

  9. Kristen says:

    Great looking pie, Liz. I like the idea of a no bake pie at Thanksgiving when the oven is in such high demand for other dishes!

  10. amy says:

    Yum! Looks great! Fun to participate in SRC with you!
    amy recently posted..Baked Vanilla Doughnuts: Secret Recipe ClubMy Profile

  11. 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!)

    http://momscrazycooking.blogspot.com/2011/10/frozen-breakfast-burritos-secret-recipe.html
    Tina @ MOMS CRAZY COOKING recently posted..Hot Caramel Apples (crock-pot): THE IMPROV COOKING CHALLENGEMy Profile

  12. 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.

    • Liz says:

      Hi Diana, I’m sure it will be fine. It’s been a few years since I made this pie, so honestly I don’t remember the consistency. But it should be fine.
      Happy Baking!
      ~Liz

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