Pumpkin Icebox Pie
"This easy version of pumpkin pie doesn't rely on custard for its silky texture. Instead, a small amount of cream cheese and gelatin is used to set the filling...."
INGREDIENTS
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16 cinnamon graham crackers, broken into large pieces
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1 tablespoon dark-brown sugar
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1/2 teaspoon coarse salt
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1/2 cup (1 stick) unsalted butter, melted and cooled
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3 teaspoons unflavored powdered gelatin (from 2 packets)
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1 can (29 ounces) pure pumpkin puree
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4 ounces cream cheese, room temperature
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1 can (12 ounces) evaporated milk
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1 cup packed dark-brown sugar
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3/4 to 1 teaspoon ground cinnamon
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1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
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3/4 teaspoon coarse salt
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1 cup heavy cream
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1 tablespoon confectioners' sugar
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