This pumpkin icebox pie recipe came from Martha Stewart's Everyday Food magazine. It isn't cooked, yet has a creamy pumpkin filling that is similar to regular pumpkin pie. It's a really interesting recipe. The crust uses cinnamon graham crackers to give it a distinct flavor that complements the pumpkin filling perfectly. I was hesitant about the 29-ounce can of pumpkin being a mistake because you only add 4 ounces of cream cheese, a cup of brown sugar, some spices and a can of milk. (And the magic ingredient - 3 teaspoons of unflavored powdered gelatin.) The same proportion of ingredients, minus the gelatin, you'd add to a 15-ounce can for a regular pie. It makes a lot of filling, and don't even think about using a round edged glass pan. You need to use a deep 9 x 9 inch cake pan for both the crust and the filling to be the proper depth. Andrew, the Hub and I were the tasters on this and we all liked - maybe even more than just liked it. Every day that we had it, we commented on how amazingly good it was. It isn't overly sweet and we all liked that. The perfect cool summer dessert.