Pumpkin Cream Cheese Dessert Recipe

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Most Helpful Positive Review

Mar 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++++

—Kathy J.

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Most Helpful Critical Review

Nov 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.

—ValerieB333

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32 Ratings

Oct 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!

—Leanne Marie

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Dec 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.

—CrystalClear

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Dec 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.

—DISNEYLANDGODDESS

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Nov 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.

—Kari H.

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Oct 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.

—redhead18

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Oct 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!

—CLSEABOLT6

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Nutrition

Calories
209 kcal
10%

Carbohydrates
26.3 g
8%

Cholesterol
67 mg
22%

Fat
10.4 g
16%

Fiber
1.2 g
5%

Protein
3.8 g
8%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Cream Cheese Dessert

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 209
** Calories from Fat: 93

% Daily Value *
** Total Fat 10.4g 16 %
** Saturated Fat 5.5g 27 %
** Cholesterol 67mg 22 %
** Sodium 210mg 8 %
** Potassium 58mg 2 %
** Total Carbohydrates 26.3g 8 %
** Dietary Fiber 1.2g 5 %
** Protein 3.8g 8 %
** Sugars 18.7g
** Vitamin A 59 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 10 %
** Thiamin 4 %
** Niacin 10 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.