I was thinking of having a political post today although not sharing my personal viewpoints or anything of that nature. I figured everyone is pretty much sick of the political talk and advertising especially if you live in a highly contested state so I decided not to talk politics today.
The only thing I will say about today is I don't care how you vote, just please vote. Oh, and also if you haven't yet, will you go here to vote for my look please? By voting and entering, you get the chance to win the same pair of boots I am! The voting ends this Friday, please vote before then.
I have another post planned too, another food recipe but once I took a bite of this dessert I had last night, I totally changed my post. I HAD to share this delicious pumpkin icebox pie with you all today. This recipe is so good, I couldn't keep it to myself.
Thanksgiving is coming up and that is like the one time of the year I make a pumpkin pie. This pumpkin ice box pie could, however, be a daily indulgence, it is THAT good!
So let's make this pumpkin ice box pie and if calories were unlimited and I had a super speedy metabolism, I could have a piece every day!
First, gather together your ingredients.
For the crust: 16 cinnamon graham crackers, 1 tablespoon dark brown sugar, 1/2 teaspoon salt, 1/2 cup butter, melted.
For the pumpkin filling: 1 tablespoon unflavored gelatin, 1/4 cup ice cold water, 1 can (29 ounces) pumpkin, 1/2 cup (4 ounces) cream cheese, 1 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 12 ounce can evaporated milk.
For the whipped cream topping: 1 cup heavy cream and 1 tablespoon powdered sugar.
In your food processor, grind the graham crackers down until they are crumbs.
Once all the graham crackers have been broken down into crumbs, pour them into a bowl, add the brown sugar and then the melted butter.
Mix these ingredients together until it is the consistency of wet sand and then press it into the bottom and sides of a 9" square pan.
Set the crust into the refrigerator for 15 minutes. While the crust is firming up, turn your oven to 350 degrees. After 15 minutes in the refrigerator, bake the crust for 15 minutes and then take the crust out and let it cool.
In a small bowl, sprinkle the gelatin over the ice cold water and let it set for 5 minutes.
In your mixing bowl, cream the cream cheese.
Add in the cinnamon, nutmeg and brown sugar and mix until smooth.
Then add in the pumpkin puree to your mixing bowl and mix the ingredients together.
In a small sauce pan, pour in the can of evaporated milk and heat it up until simmering.
Stir in the gelatin and mix until the gelatin is completely dissolved. Once the gelatin is dissolved, pour the milk mixture into the pumpkin mixture.
Stir all the ingredients together then pour the pumpkin filling into your baked graham cracker crust.
Set the pumpkin ice box pie in the refrigerator and let it sit until set, about 4 hours. Once the pie is set, whip up some whipped cream and top the pumpkin ice box with the whipped cream. Sprinkle some nutmeg on top of the whipped cream for garnish, then serve, eat and enjoy!
recipe via Martha Stewart Pies and Tarts cookbook