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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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
2 hrs
total:
3 hrs
Servings:
24
Yield:
15 cups
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Ingredients

24
Original recipe yields 24 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 a 9x13 inch baking dish.

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  • 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.

  • In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.

  • Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.

  • In a small bowl, dissolve the gelatin in water.

  • 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.

  • 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

209 calories; protein 3.8g 8% DV; carbohydrates 26.3g 9% DV; fat 10.4g 16% DV; cholesterol 61.8mg 21% DV; sodium 209.8mg 8% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/21/2006
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". I shared it with all my neighbors & my husband took some to work. I can't tell you how many people reguested the recipe. 10 Read More
(68)

Most helpful critical review

Rating: 2 stars
11/15/2007
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 sure to cool first. Most of it has not been eaten I will not make it again. Read More
(5)
45 Ratings
  • 5 star values: 34
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/21/2006
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". I shared it with all my neighbors & my husband took some to work. I can't tell you how many people reguested the recipe. 10 Read More
(68)
Rating: 4 stars
10/10/2005
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 changes I made. First - instead of a graham wafer crust I made a crust using a good quality ginger snap and left out the sugar. I added a few shakes of ground ginger and ground cloves along with the cinnamon. I believe the recipe should say 1/2 pint whipping cream whipped as 1/2 pint (1 c.) of whipping cream is not near enough to spread on the top. When whipping up the 1/2 pt. of cream add a tsp. of vanilla and a tbsp. or more to individual taste of icing sugar. Enjoy! Read More
(35)
Rating: 5 stars
12/01/2006
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 this recipe to AllRecipes. Read More
(26)
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Rating: 5 stars
12/05/2003
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 pumpkin mixture as well as some cinnamon to the crust. I'm also going to try making the crust with crushed gingersnaps next time just as a spicier alternative. It didn't seem like I could taste the cream cheese layer but maybe it's just one of those things that you can't taste until it's gone. Looked very pretty with the layers though and held together well. Read More
(14)
Rating: 5 stars
11/29/2004
Truly awesome! The only thing I would do different is let the dessert chill for a couple hours prior to adding the cool whip. Read More
(11)
Rating: 5 stars
10/26/2005
excellent must let it cool completely though. overnight in the fridge worked best. i think it has more flavor then your simply pumpkin pie. Read More
(10)
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Rating: 5 stars
12/16/2004
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 work. The flavor is wonderful and the pupkin is not too overpowering. I highly reccommend this. Read More
(9)
Rating: 5 stars
10/26/2005
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 great creamy dessert you will NOT be disappointed! Yummy! Read More
(8)
Rating: 5 stars
11/06/2003
All I can say about this recipe is WOW! This is the most delicious pumpkin pie recipe I've ever prepared and eaten! So good you'll feel as if you've died and gone to Pumpkin heaven! This makes an excellent Thanksgiving dessert if you want to try something different. Just superb! Read More
(8)
Rating: 2 stars
11/15/2007
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 sure to cool first. Most of it has not been eaten I will not make it again. Read More
(5)