Sweet Martha's original recipe on her website has a graham cracker crust recipe which does not work. It was horrible. Perhaps it's because I have to make my own graham crackers. In any case, the filling turns out delicious.
3 teaspoons unflavored powdered gelatin (from 2 packets)
1 can (29 ounces) pure pumpkin puree
4 ounces cream cheese, room temperature (this temperature is essential; otherwise it won't mix)
1 can (12 ounces) evaporated milk
1 cup packed darkbrown 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
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 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
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