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Ingredients
  • subheading: For the Crust:
  • 16 cinnamon graham crackers, broken into large pieces
  • 1 tablespoon dark-brown sugar
  • ½ teaspoon coarse salt
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • subheading: 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
  • ¾ to 1 teaspoon ground cinnamon
  • ¼ teaspoon ground or freshly grated nutmeg, plus more for garnish
  • ¾ teaspoon coarse salt
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
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