This pumpkin bars recipe was given to me by a very dear friend. A graham cracker crust topped with a cream cheese mixture, topped with a pumpkin mixture.


Recipe Summary test

10 mins
20 mins
2 hrs 30 mins
3 hrs
24 bars


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Graham Cracker Crust:
Cream Cheese Layer:
Pumpkin Layer:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix cracker crumbs and sugar for crust together in a bowl. Stir in melted butter until combined. Pat into the bottom of a 9x13-inch baking dish.

  • Combine cream cheese, sugar, and eggs for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Pour over crust.

  • Bake in the preheated oven until filling is set and no longer jiggles, about 20 minutes. Remove from the oven and let cool, about 30 minutes.

  • While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until thick, about 5 minutes. Remove from the heat.

  • Pour water into a small saucepan over low heat. Sprinkle gelatin over top and stir until just dissolved. Stir into the pumpkin mixture and set aside to cool.

  • Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff and glassy. Fold into the pumpkin mixture. Pour over the cooled cream cheese layer and chill in the refrigerator until firm, about 2 hours. Cut into 24 bars.

Nutrition Facts

162 calories; protein 2.9g; carbohydrates 19.5g; fat 8.5g; cholesterol 59.6mg; sodium 152.6mg. Full Nutrition