| (CLICK TO BUY)
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
||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.