Easy pumpkin pie, gluten free

Ingredients

• 150 g Crackers, gluten free
• 510 g Pumpkin, peeled, cooked, puréed
• 170 ml Evaporated milk
• 150 g Heavy cream
• 110 g Cane sugar
• 55 g Cream cheese, room temperature
• 50 g Butter, unsalted, melted
• 1 tsp Cinnamon, ground
• 1/2 tbsp Sugar
• 1/2 tbsp Gelatin, powdered, unflavoured
• 1/2 tbsp Brown sugar
• 1 pinch Nutmeg, ground
• 1 pinch Coarse salt

Method

1. Prepare the crust: Preheat oven to 180°C.
2. In a food processor, combine graham crackers, brown sugar, and salt; process until you get fine crumbs.
3. With processor running, slowly pour melted butter and process until mixture resembles wet sand.
4. Press crumbs in bottom and up sides of a 15-cm square baking dish.
5. Set in preheated oven and bake until crust is deep golden brown for 20 minutes.
6. Set on wire rack to cool completely.
7. Meanwhile, prepare filling: pour 30ml water in bowl.
8. Sprinkle gelatin on top and let stand for 5 minutes.
9. In a large bowl, whisk together pumpkin purée and cream cheese until smooth.
10. In a small saucepan, cane sugar, cinnamon, evaporated milk, nutmeg, and salt; bring to a simmer over medium heat.
11. Add gelatin mixture and stir until completely dissolved, without lumps.
12. Pour milk mixture into pumpkin mixture and mix until smooth.
13. Pour prepared filling into cooled crust and refrigerate until chilled and completely set, for 2-3 hours.
14. Whip heavy cream with icing sugar until soft peaks form.
15. Top pie with whipped cream and sprinkle with cinnamon.