Back to Pumpkin Icebox Pie All Reviews for Pumpkin Icebox Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 4 hrs Servings: 12 med105046_1109_des_pumpkin_pie.jpg
Ingredients For the Crust 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 For the Filling and Topping 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
Cook’s Notes When forming crumb crusts, use a flat-bottomed glass or dry measuring cup to press the crumbs against the pan, forming a firm layer.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 4 hrs Servings: 12 med105046_1109_des_pumpkin_pie.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 4 hrs Servings: 12
Recipe Summary
prep: 30 mins total: 4 hrs
Servings: 12
prep: 30 mins
total: 4 hrs
prep:
30 mins
total:
4 hrs
Servings: 12
12
med105046_1109_des_pumpkin_pie.jpg
med105046_1109_des_pumpkin_pie.jpg
Ingredients
Ingredients
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
Directions
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. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
Meanwhile, make filling: Place 1/4 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 filling into cooled crust and refrigerate until chilled and completely set, about 3 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.
Cook’s Notes When forming crumb crusts, use a flat-bottomed glass or dry measuring cup to press the crumbs against the pan, forming a firm layer.
Cook’s Notes
When forming crumb crusts, use a flat-bottomed glass or dry measuring cup to press the crumbs against the pan, forming a firm layer.
Reviews (19)
Add Rating & Review 363 Ratings 5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
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Reviews (19)
Add Rating & Review 363 Ratings 5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
Add Rating & Review
363 Ratings 5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
363 Ratings 5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
363 Ratings 5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
5 star values: 62 4 star values: 96 3 star values: 132 2 star values: 62 1 star values: 11
Martha Stewart Member Rating: 4 stars 06/23/2018 Gluten-free variation: for crust omit graham crackers and use 10.5 ounce box of gluten-free graham style crumbs, 6 tablespoons butter instead of 1 stick of butter and add 1/4-1/2 teaspoon cinnamon. Food processor isn’t required. Martha Stewart Member Rating: 2 stars 11/09/2013 This recipe was not pumpkiny enough. My husband expected a stronger pumpkin flavor. I also thought it was too salty, and I used unsalted butter for the crust. Don't think I will make this again. Martha Stewart Member Rating: Unrated 11/24/2012 This is my favorite. I cannot even imagine making any other recipe ever! Martha Stewart Member Rating: 5 stars 11/27/2011 I wasn't sure I would like this pie because I don't often like pies with gelatin, but this texture was perfect--set but still silky. I cut back on the sugar by a couple tablespoons but thought it was still plenty sweet. I didn't make the crust because I was making this for a group that included someone with a gluten intolerance, so instead I subbed in a crust made with rice cereal. I thought the pie was even better 2 days later as the flavors had really blended. Great recipe! Martha Stewart Member Rating: Unrated 11/16/2011 This recipe is delicious!!!! I decided to try it as a cupcake and it came out fabulous! Just press the graham cracker crust in the bottom and up the sides of cupcake papers in a cupcake pan, add the filling and refrigerate! They were a HUGE hit! Martha Stewart Member Rating: Unrated 10/04/2011 It appears that the error in step to has been corrected. I made this recipe last Thanksgiving & have been looking forward to it again this year. It is the best pumpkin pie I've ever had. The crust is amazing.... Martha Stewart Member Rating: Unrated 11/26/2010 There's a mistake in this recipe! I have the original version of the recipe from the November 2009 edition of Everyday Food magazine, and in step 2 you're supposed to use 1/4 of a cup of water to sprinkle to gelatin on, NOT 1 cup. I made this last year and it turned out beautifully. But this year, for convenience, I just printed out the recipe from the website and used 1 cup of water in step 2, and it never set properly. Martha Stewart Member Rating: Unrated 11/25/2010 Is anyone having trouble with this setting up? If so what do you do? Mine has been in refrigerator for almost ten hours and is still not set up. Any suggestions would be appreciated!!! Martha Stewart Member Rating: Unrated 11/25/2010 I can't wait to make this for the first time today. Happy Thanksgiving everyone. This sounds like a winner in my book. Martha Stewart Member Rating: Unrated 11/25/2010 I am making this now! This pie is for my son, he can not have eggs! I found this and it looked good. Thanks Martha for an egg free pumpkin pie! Martha Stewart Member Rating: Unrated 11/24/2010 I just made this and must say...my issues with this were from USER error...not the recipe. I used Gluten Free Graham Crackers, and the sides of the crust that were pushed up the sides shrunk down to flat...(I also had to use many more of the crumbs to get a wet sand texture to the crust) then I misread the recipe and used TWO WHOLE packets of gelatin instead of the 3 teaspoons called for...(I hope I dont have rubber ball icebox pie when it is set. I also reduced the water to 3/4 cup.. Martha Stewart Member Rating: Unrated 11/17/2010 I recently made this and it was a hit with the family. I, however, thought that the pumpkin filling was not set and firm enough in the middle even though I refrigerated overnight. Is it really supposed to be a cup of water that the gelatin is sprinkled over? Martha Stewart Member Rating: Unrated 11/13/2010 I found this recipe very easy! However, I used ginger snaps instead of graham crackers and the crust melted in the oven (the sides didn't stay up the side of the pan). Maybe chilling crust before baking would avoid that? Martha Stewart Member Rating: Unrated 11/09/2010 All canned pumpkin is cooked! Canning = cooking. Martha Stewart Member Rating: Unrated 11/09/2010 I've read this recipe several times, and I don't see where the pumpkin puree has ever been cooked. All canned pumpkin I've ever seen is raw pumpkin. Maybe I'm missing something.? Martha Stewart Member Rating: Unrated 11/09/2010 crw try your health food store I am sure they will have a substitute for animal gelatin, made from horses hooves. I used to buy a jello type product w/o animal gelatin. Good luck Martha Stewart Member Rating: Unrated 11/03/2010 I'd like to try this, but can something other than gelatin be used? Gelatin is an animal product that I don't eat. Looks good though. Martha Stewart Member Rating: Unrated 12/31/2009 I've now made this twice. The second time was at the request of those who had it the first time...it's a great alternative to traditional pumplking pie!Martha Stewart Member
Rating: 4 stars 06/23/2018
Gluten-free variation: for crust omit graham crackers and use 10.5 ounce box of gluten-free graham style crumbs, 6 tablespoons butter instead of 1 stick of butter and add 1/4-1/2 teaspoon cinnamon. Food processor isn’t required.
Rating: 4 stars
Rating: 2 stars 11/09/2013
This recipe was not pumpkiny enough. My husband expected a stronger pumpkin flavor. I also thought it was too salty, and I used unsalted butter for the crust. Don’t think I will make this again.
Rating: 2 stars
Rating: Unrated 11/24/2012
This is my favorite. I cannot even imagine making any other recipe ever!
Rating: Unrated
Rating: 5 stars 11/27/2011
I wasn’t sure I would like this pie because I don’t often like pies with gelatin, but this texture was perfect–set but still silky. I cut back on the sugar by a couple tablespoons but thought it was still plenty sweet. I didn’t make the crust because I was making this for a group that included someone with a gluten intolerance, so instead I subbed in a crust made with rice cereal. I thought the pie was even better 2 days later as the flavors had really blended. Great recipe!
Rating: 5 stars
Rating: Unrated 11/16/2011
This recipe is delicious!!!! I decided to try it as a cupcake and it came out fabulous! Just press the graham cracker crust in the bottom and up the sides of cupcake papers in a cupcake pan, add the filling and refrigerate! They were a HUGE hit!
Rating: Unrated 10/04/2011
It appears that the error in step to has been corrected. I made this recipe last Thanksgiving & have been looking forward to it again this year. It is the best pumpkin pie I’ve ever had. The crust is amazing….
Rating: Unrated 11/26/2010
There’s a mistake in this recipe! I have the original version of the recipe from the November 2009 edition of Everyday Food magazine, and in step 2 you’re supposed to use 1/4 of a cup of water to sprinkle to gelatin on, NOT 1 cup. I made this last year and it turned out beautifully. But this year, for convenience, I just printed out the recipe from the website and used 1 cup of water in step 2, and it never set properly.
Rating: Unrated 11/25/2010
Is anyone having trouble with this setting up? If so what do you do? Mine has been in refrigerator for almost ten hours and is still not set up. Any suggestions would be appreciated!!!
I can’t wait to make this for the first time today. Happy Thanksgiving everyone. This sounds like a winner in my book.
I am making this now! This pie is for my son, he can not have eggs! I found this and it looked good. Thanks Martha for an egg free pumpkin pie!
Rating: Unrated 11/24/2010
I just made this and must say…my issues with this were from USER error…not the recipe. I used Gluten Free Graham Crackers, and the sides of the crust that were pushed up the sides shrunk down to flat…(I also had to use many more of the crumbs to get a wet sand texture to the crust) then I misread the recipe and used TWO WHOLE packets of gelatin instead of the 3 teaspoons called for…(I hope I dont have rubber ball icebox pie when it is set. I also reduced the water to 3/4 cup..
Rating: Unrated 11/17/2010
I recently made this and it was a hit with the family. I, however, thought that the pumpkin filling was not set and firm enough in the middle even though I refrigerated overnight. Is it really supposed to be a cup of water that the gelatin is sprinkled over?
Rating: Unrated 11/13/2010
I found this recipe very easy! However, I used ginger snaps instead of graham crackers and the crust melted in the oven (the sides didn’t stay up the side of the pan). Maybe chilling crust before baking would avoid that?
Rating: Unrated 11/09/2010
All canned pumpkin is cooked! Canning = cooking.
I’ve read this recipe several times, and I don’t see where the pumpkin puree has ever been cooked. All canned pumpkin I’ve ever seen is raw pumpkin. Maybe I’m missing something.?
crw try your health food store I am sure they will have a substitute for animal gelatin, made from horses hooves. I used to buy a jello type product w/o animal gelatin. Good luck
Rating: Unrated 11/03/2010
I’d like to try this, but can something other than gelatin be used? Gelatin is an animal product that I don’t eat. Looks good though.
Rating: Unrated 12/31/2009
I’ve now made this twice. The second time was at the request of those who had it the first time…it’s a great alternative to traditional pumplking pie!
All Reviews for Pumpkin Icebox Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Icebox Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
