Pumpkin Cream Cheese Dessert Recipe - Allrecipes.com
Pumpkin Cream Cheese Dessert Recipe
  • READY IN 3 hr

Pumpkin Cream Cheese Dessert

Recipe by  

"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 Edit and Save

Original recipe makes 15 cups Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    3 hrs

Directions

  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.
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Reviews More Reviews

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++++

 
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.

 

33 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!

 
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.

 
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.

 
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.

 
Aug 20, 2009

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, mix well and add sugar to desired sweetness and follow the rest of the recipe. At our family gatherings its the first dessert gone.lol.

 
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.

 

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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.

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