This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Karie

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Recipe Summary

prep:
45 mins
cook:
20 mins
additional:
4 hrs
total:
5 hrs 5 mins
Servings:
12
Yield:
1 9x13-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

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  • In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.

  • Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.

  • In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.

  • Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.

  • In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Nutrition Facts

483 calories; protein 8.6g; carbohydrates 53.2g; fat 27.5g; cholesterol 125mg; sodium 582.1mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2006
I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect. Read More
(33)

Most helpful critical review

Rating: 3 stars
12/08/2010
We weren't a big fan of this - I don't know if it's because I used freshly cooked instead of canned pumpkin but the top didn't solidify well and the flavors didn't really seem to mix. Glad others like it - I'll not be trying it again. Read More
(5)
28 Ratings
  • 5 star values: 26
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2006
I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect. Read More
(33)
Rating: 5 stars
11/10/2003
Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it's real liquidy and I was worried it wouldn't gel, but it turned out finet! And it didn't get runny after sitting out for hours. Taste was wonderful! Many compliments. Read More
(18)
Rating: 5 stars
10/21/2010
This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove. Read More
(15)
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Rating: 5 stars
11/20/2007
Absolute heaven!!! I love this recipe it is sooooo much better than pumpkin pie! I made it for work and they loved it even though it serves 18 my pan was empty when it was time to go home. I am so looking forward to making this for my family for thanksgiving this year. Read More
(14)
Rating: 5 stars
12/01/2003
I made this dessert for Thanksgiving and it was spectacular! It is a lot of work but it is well worth it. The pumpkin layer was light and creamy and so much better than just plain pumpkin pie. I let it refrigerate overnight then sprinkled cinnamon sugar over the whip cream topping before serving. Excellent recipe! Read More
(11)
Rating: 5 stars
11/16/2009
This recipe was very easy to follow. I did however change a little bit as I can not have regular sugar. What I did was in place of the sugar I use Agave Nectar so the portion was for 3/4 cup of sugar I used 7TBSP 1 1/2 tsp of agave because of the liquid I reduced the milk down to 3 oz. Like another I used cool whip in place of the egg whites. I also only used the microwave to heat up the pumpkin mixture since I didn't have to melt the sugar but wanted to cook the egg yolk some. I use the Agave as it has a very low glycemic index level and it good for diabetics. It also has a very long shelf life as it doesn't crystallize. My family loves it a lot it will be one recipe that I will use a lot Read More
(11)
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Rating: 5 stars
11/30/2010
I made mini tortes with this. All I did is use mini muffin tins and followed the recipe. It's fun to do a medley of mini desserts like pecan tarts key lime tarts and cranberry brownie bites so people can try all of them. When presented on a tierd display they look ravishing. Read More
(10)
Rating: 5 stars
11/11/2009
Absolutely the best pumpkin dessert I've ever eaten. My sister served this and she had used cinnamon graham crackers for the crust and topped it with candied walnuts. Delish. Read More
(8)
Rating: 4 stars
11/29/2010
I don't like regular pumpkin pie. This is very good. Even my two daughters liked it. Read More
(8)
Rating: 3 stars
12/08/2010
We weren't a big fan of this - I don't know if it's because I used freshly cooked instead of canned pumpkin but the top didn't solidify well and the flavors didn't really seem to mix. Glad others like it - I'll not be trying it again. Read More
(5)
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