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
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
- 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
Filling
- 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
Cinnamon Whipping Cream
- 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
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
And my other Secret Recipe Club assignments…
Don’t miss more great Pumpkin Recipes and Crafts over on It’s A Blog Party!
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.
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
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
Yum! Looks great! Fun to participate in SRC with you!
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!
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
That looks fantastic!!!
Sounds delicious with thanksgiving coming…who doesn’t want pumpkin pie Andi
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!
Oooh, I’m always in the mood for a new pumpkin recipe.
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
Look delicious! gloria (from SRC)
Yum! This is sounds like a wonderful twist on the traditional! Cinnamon whipping cream?! Yes, please!