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Pumpkin Cream Cheese Dessert

SUBMITTED BY: BZEEFMOM

"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."

RECIPE RATING:

Read Reviews (20)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	3 Hrs
Original recipe yield 15 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup butter
1/3 cup white sugar
24 graham crackers, crushed
2 eggs
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 (15 ounce) can pumpkin
3 eggs, separated
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 pint whipped cream

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.

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REVIEWS

Reviewed on Oct. 10, 2005 by Leanne Marie

This was an absolute hit! Everyone loved it. It didn't take too long to make or set in... MORE

Reviewed on Nov. 6, 2003 by ROMACZECH75

All I can say about this recipe is WOW! This is the most delicious pumpkin pie recipe I've... MORE

Reviewed on Dec. 1, 2006 by CrystalClear

This recipe was a huge hit at my Thanksgiving. I agree with other reviews to use Cool Whip... MORE

Reviewed on Oct. 26, 2005 by redhead18

excellent, must let it cool completely, though. overnight in the fridge worked best. i think... MORE

Reviewed on Dec. 30, 2004 by akfilly

This was a nice change from our traditional pumpkin pie. MORE

Reviewed on Nov. 29, 2004 by Kari H.

Truly awesome! The only thing I would do different is let the dessert chill for a couple... MORE

Reviewed on Dec. 5, 2003 by DISNEYLANDGODDESS

Excellent pumpkin pie flavor and creamy texture, plus it was super easy! I replaced half the... MORE

Reviewed on Mar. 21, 2006 by Kathy J.

I elimintated the raw egg whites whipped into the pumpkin mixture by substiting half of an 8... MORE

Reviewed on Nov. 28, 2005 by Rabidamazon

I always hate to give 5 stars because I am sure there is room for improvement. I had to scale... MORE

Reviewed on Oct. 26, 2005 by CLSEABOLT6

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