pumpkin pie dessert

★★★★★ 2 Reviews
jonesbe07 avatar
By Barbery Faulkner
from Colville, WA

My mom would kill me if she knew I was posting this, she gave it to me and said "take it to your grave" but it's too good not to share with my fellow pumpkin lovers!

Blue Ribbon Recipe

This pumpkin dessert should be called layers of pumpkin pie happiness! The graham cracker crust is sweet and crunchy. There's a hint of tanginess from the cream cheese layer on top. Egg whites make the pumpkin filling light, smooth and creamy. This would be an easy dessert for your holiday meal or when you're craving something pumpkin. Easy and yummy!

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 12+
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For pumpkin pie dessert

  • CRUST
  • 24
    graham crackers, crushed
  • 1/3 c
    sugar
  • 1/2 c
    butter, melted (maybe a little more)
  • 1/2 c
    chopped walnuts
  • FILLING-1ST LAYER
  • 2
    eggs
  • 1/2 c
    sugar
  • 8 oz
    cream cheese, room temperature
  • FILLING-2ND LAYER
  • 2
    envelopes plain gelatin
  • 1/2 c
    water
  • 2 c
    pumpkin
  • 3
    egg yolks
  • 3/4 c
    sugar
  • 1/2 c
    milk
  • 3/4 tsp
    pumpkin pie spices
  • 3
    egg whites
  • 1/3 c
    sugar
  • Cool Whip

How To Make pumpkin pie dessert

  • Graham cracker crumbs in a baking dish.
    1
    Pre heat oven to 350. Mix the crust ingredients until well blended; spread in a 9x13 pan. NOTE: You may need a little more on the butter, you want it to be about like a cheesecake crust.
  • Egg, sugar, cream cheese mixture poured over graham crackers.
    2
    Beat the 2 eggs, sugar, and cream cheese until smooth. Spread over crust and bake for 20 minutes. Cool completely.
  • Gelatin blooming in a bowl.
    3
    In the meantime, mix the gelatin and water in a medium saucepan and let stand.
  • Blending pumpkin, sugar, eggs, and other ingredients.
    4
    Blend the pumpkin, egg yolks, sugar, milk and pumpkin pie spice.
  • Adding pumpkin mixture to gelatin.
    5
    Add to gelatin and cook until thick, stirring frequently. Let cool.
  • Whipping egg whites.
    6
    Beat the 3 egg whites until peaks form and add the remaining 1/3 cup of sugar.
  • Folding pumpkin mixture into egg whites.
    7
    Fold into cooled pumpkin mixture.
  • Pour pumpkin mixture over crust.
    8
    Pour over crust.
  • Cool Whip spread on top.
    9
    Top with Cool Whip at time of serving.
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