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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!
A twist on the traditional Pumpkin Pie. HoosierHomemade.com
Ingredients
- 2 cups crushed cinnamon graham crackers {about 16 crackers}
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 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
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Crush graham crackers in food processor
- In a small bowl, combine crushed crackers, sugar and 1/2 teaspoon salt.
- Melt butter and add to cracker mixture, mix well
- Press crumbs into 9 inch pie plate or 9 inch square baking dish, pressing up the sides and the bottom
- Bake at 325 degrees for about 12-15 minutes or until deep brown
- Cool completely
- Place cold water in a small bowl and sprinkle gelatin on top, let sit while you prepare the rest of the filling
- In a large bowl, whisk together pumpkin and cream cheese until smooth
- In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg and 3/4 teaspoon salt.
- Bring to simmer over medium heat
- Add gelatin mixture and whisk until dissolved
- Pour milk mixture over pumpkin mixture
- Carefully whisk together
- Pour into cooled crust and refrigerate until set, about 3-4 hours
- Chill bowl and beaters
- Pour whipping cream into chilled bowl
- Beat on high until soft peaks form
- Gradually add powdered sugar
- Add cinnamon and vanilla
- Beat until stiff peaks form
- 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!
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 Chowder
Look delicious! gloria (from SRC)
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 Soup
Oooh, I’m always in the mood for a new pumpkin recipe.
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!
Sounds delicious with thanksgiving coming…who doesn’t want pumpkin pie Andi
Andi recently posted..Neiman Marcus Oatmeal Chocolate Chip Cookies
That looks fantastic!!!
Trisha recently posted..SRC – Stuffed French Toast
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 Frosting
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!
Yum! Looks great! Fun to participate in SRC with you!
amy recently posted..Baked Vanilla Doughnuts: Secret Recipe Club
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 CHALLENGE