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Pumpkin Cream Cheese Dessert

Rated as 4.56 out of 5 Stars
1

"This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients

3 h servings 209
Original recipe yields 24 servings (15 cups)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
  3. In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
  4. Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
  5. In a small bowl, dissolve the gelatin in water.
  6. In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
  7. In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

Nutrition Facts


Per Serving: 209 calories; 10.4 26.3 3.8 62 210 Full nutrition

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Reviews

Read all reviews 41
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8 oz container of Cool Whip. IT was perfect. My husband said this dessert was "maybe my best ever". ...

Most helpful critical review

I thought there was too much crust, not enough cream cheese layer and the pumpkin layer had an odd texture thanks to the geletin. Trying to add the whipped cream as directed is a disaster, be s...

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I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8 oz container of Cool Whip. IT was perfect. My husband said this dessert was "maybe my best ever". ...

This was an absolute hit! Everyone loved it. It didn't take too long to make or set in fridge and it was a nice light and cool alternative to pumpkin pie after a big dinner. There are a few ...

This recipe was a huge hit at my Thanksgiving. I agree with other reviews to use Cool Whip instead of the raw egg whites. WE LOVED IT!! I make this again & again. Congrats to person who sent t...

Excellent pumpkin pie flavor and creamy texture, plus it was super easy! I replaced half the sugar with Splenda and it came out great. Also added a dash of nutmeg and ground cloves to the pump...

Truly awesome! The only thing I would do different is let the dessert chill for a couple hours prior to adding the cool whip.

excellent, must let it cool completely, though. overnight in the fridge worked best. i think it has more flavor then your simply pumpkin pie.

I love this recipe but to make it a little easier/faster i use a no bake creamcheese layer and people seem to like it more acutally. It's just 1 8oz softend creamcheese, 1 container cool whip, m...

This is absolutely delicious, and fairly easy to make. I made it for Thanksgiving and it was definitely the tastiest dessert on the table. I can't wait to make it again for a Christmas party at ...

This recipe is EXCELLENT! I made it last year 4 times! I still to this day get requests for it. Everyone is wondering when I plan on bringing this over for the next gathering. Definately gre...