recipe reviews for:

Pumpkin Cream Cheese Dessert

“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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Reviewed: 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.

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a_keeler

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Reviewed: Feb. 20, 2009

yum!

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GumboGirl

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Reviewed: Nov. 24, 2008

This is a really nice change from the boring old pumpkin pie! I took it to a family dinner and everyone wanted the recipe. I too omitted the raw egg whites for cool whip and it was fine. I used fresh whipping cream on top which I whipped with 1/2 cup powdered sugar, 1 tsp. vanilla and 1/2 tsp stabilizer which you can find at any cake and candy supply store. The whipped cream will not separate if you use this! Great recipe...will definately make again.

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Nov. 29, 2007

I used cool whip in replacement of the egg whites and doubled the whiiping cream adding vanilla and sugar;both of which was suggested in previous ratings.It was very delicious.

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Kerry

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving instead of a traditional pumpkin pie and everyone LOVED it. Like some of the other reviewers, I used cool whip instead of the egg whites. I also used pumpkin spice instead of plain cinnamon. My husband has already asked me to make it again since it was finished off at Thanksgiving.

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Maggie

Cooking Level: Intermediate

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Reviewed: 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.

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ValerieB333

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Reviewed: Oct. 30, 2007

This recipe was a big hit at my lastest church picnic. It was the only dessert that was totally gone and my best friend and her husband had to fight over the last piece,lol... I used the whip cream instead of the egg whites and it worked just fine. It's definately a good idea to make sure it's totally cooled before adding the layers. Also, I used 'pumpkin spice' instead of just cinnamon and sprinkled the top with chopped pecans. I'm getting ready to make this at least another 3 times this season! I highly recommend this recipe!

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Melissa

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Reviewed: Feb. 8, 2007

very yummy.

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naeelah

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Reviewed: Dec. 1, 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.

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CrystalClear

Cooking Level: Intermediate

Home Town: Balsam Lake, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 29, 2006

Made this for the first time this past Thanksgiving and it was wonderful. Took it to a family gathering and it was the only desert that was completely gone. I added a little clove and ginger to the pumpkin layer, and sprinkled the whip cream with cinnamon for decoration. It was wonderful! Got lots of great comments from others on it.

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Kerri

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Reviewed: Jul. 29, 2006

I used the cool whip instead of the egg whites and it worked great. I ALSO omitted the sugar in the pumpkin layer. The cool whip is sweet enough and we didn't notice the absence of the sugar at all.

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KMBSinkhorn

Home Town: Springfield, Missouri, USA

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Reviewed: 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++++

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Kathy J.

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Reviewed: Nov. 28, 2005

I always hate to give 5 stars because I am sure there is room for improvement. I had to scale the recipe so I think the size of my pan affected the final product but it was very delicious. This is great combination of two of my favorites cheesecake and pumpkin pie but does not weigh you down like cheesecake often does.

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Rabidamazon

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: 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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7 users found this review helpful

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redhead18

Cooking Level: Expert

Living In: Little Chute, Wisconsin, USA

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Reviewed: 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!

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Leanne Marie

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Reviewed: Dec. 30, 2004

This was a nice change from our traditional pumpkin pie.

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Reviewed: Dec. 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.

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OZLIFTER

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Reviewed: 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.

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Kari H.

Cooking Level: Expert

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Reviewed: Nov. 29, 2004

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!

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CLSEABOLT6

Cooking Level: Expert

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Reviewed: Nov. 2, 2004

I served this, plus 2 other desserts from this site, to my club ladies yesterday. This was by far their favorite. Got lots of compliments. I was just glad there were two pieces left so that my husband and I could try it. We liked it as well. Since I was making so many desserts all at once, I was thankful for the ease in which this went together.

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