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For a different dessert other then the traditional pumpkin pie, try this recipe. It still has the pumpkin taste but in a new different form. —Tena Huckleby, Greeneville, Tennessee
Nutritional Facts 1 bar (calculated without whipped topping) equals 284 calories, 14 g fat (8 g saturated fat), 104 mg cholesterol, 257 mg sodium, 36 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Pumpkin Dessert Bars in Country Woman Christmas Annual 2008, p60
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Reviewed on Oct. 17, 2012 by amyheatwole
i really liked this dessert. it did take a long time to make but for something special it was worth it. it was different for a pumpkin dessert. it was fluffy and light. very good
Reviewed on Oct. 16, 2012 by Meliska
To Sue Zappa... you are mistaken about not being able to get food poisoning as long as it is kept cold. The danger in raw or undercooked eggs is Salmonella, especially for children or the elderly, or anone with immune problems. Keeping it cold is no protection! Either make per the directions, or skip it!
Reviewed on Sep. 29, 2012 by Evies45
I'm with Lori Z on this one - my egg whites never got glossy - in fact, what they did was start to cook in the pan! This recipe takes WAY TOO MANY PANS to make. It did taste pretty good, but the egg whites never mixed into the pumpkin mixture properly, so it wound up looking curdled. I threw it out, too.
Reviewed on Sep. 28, 2012 by Sue Zappa
Just make the meringue the usual way--beat the egg whites & sugar in a bowl & fold into the pumpkin mixture. I think the cooked method is a "bow" to food safety standards that can be ignored in this case because the dessert is refrigerated--no chance of food poisoning as long as it's kept cold. Delicious & easy recipe made the old-fashioned way!
Reviewed on Nov. 26, 2010 by mikimouse
I've made pumpkin cheese cake before but this recipe was far and away better than anything others I have tried. It came out with a real professional appearance and taste. Major crowd pleaser. There are standards in this recipe (the crust, the cream cheese and the meringue, so I knew it would turn out fine) I was attracted to this recipe because of the meringue mixed in with the pumpkin. If you have never made a meringue or a 7 minute frosting before this recipe may be a challenge. You could always subsitute the meringue with whipped cream or an easier meringue done in a stand mixer (look up italian meringue buttercream and skip the butter). You will lose some of the fabulous texture but it will still come out yummy.
Reviewed on Nov. 10, 2010 by DJCOLLINS1122
I have not yet tried this recipe, but do intend to. Regarding the fact that the egg white and sugar mixture did not stand in stiff peaks as the previous reviewer mentioned, this sounds to me as if it is a very stiff 7-minute icing, which is done in a double boiler over simmering water. I wonder if the reviewer followed this step?
Reviewed on Nov. 10, 2010 by Lori Z
I have been baking for well over 40 years, so I do think I know a thing or two. I have read and re-read the how to of the saucepan, mine NEVER got glossy and I beat that stuff so long my mixer actually got HOT! I never throw away anything, so I mixed this as is directed, it did not get nice and fluffy, but it did taste pretty good, but way to much work for this dessert. And the crust was hard you literally had to take your fork and break it apart! definite thumbs down!
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