This timesaving alternative to traditional pumpkin pie doesn’t rely on a baked custard for its silky texture. Instead, cream cheese, gelatin, and evaporated milk are combined to create an easy no-bake filling. You can make the crust up to two days ahead; wrap well and store at room temperature before filling.

　　

Ingredients

makes one 9-inch-square pie

　　

For the Crust

16 cinnamon graham cracker sheets (8 ounces), 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

1 tablespoon unflavored powdered gelatin

　　1/4 cup ice water

　　4 ounces cream cheese, room temperature

　　1 1/2 cups packed dark brown sugar

　　1 teaspoon ground cinnamon

　　1/4 teaspoon freshly grated nutmeg, plus more for garnish

　　3/4 teaspoon coarse salt

　　1 large can (29 ounces) unsweetened pumpkin purée

　　1 can (12 ounces) evaporated milk

　　

For the Topping

1 cup heavy cream

　　1 tablespoon confectioners’ sugar

　　Freshly grated nutmeg

　　

Step 1

Make the crust: Preheat oven to 350°F. In a food processor, combine graham crackers, brown sugar, and salt; process until fine crumbs form. Add butter, and process until combined. Press crumbs evenly into bottom and up sides of a 9-inch-square baking pan. Refrigerate until firm, about 15 minutes. Bake until crust is deep golden brown, 15 minutes. Let cool completely on a wire rack.

　　

Step 2

Make the filling: In a small bowl, sprinkle gelatin over the water and let stand 5 minutes. With an electric mixer on medium speed, beat cream cheese, brown sugar, cinnamon, nutmeg, and salt until smooth. Add pumpkin purée; beat until smooth. In a small saucepan, bring evaporated milk to a simmer. Add softened gelatin and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth. Pour filling into cooled crust and refrigerate until completely set, 4 hours (or, wrapped tightly with plastic, up to 2 days).

　　

Step 3

Make the topping: In a chilled bowl, beat cream with confectioners’ sugar until soft peaks form. To serve, top pie with whipped cream and sprinkle with nutmeg.

　　Martha Stewart's New Pies and Tarts