Layered Pumpkin Dessert Recipe
Layered Pumpkin Dessert Recipe photo by Taste of Home

Layered Pumpkin Dessert Recipe

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4.5 9 16
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Pretty layers of cheesecake and pumpkin star in this prize-winning torte. Not too heavy, it's especially nice with a big holiday meal. There's never a morsel left!—Ruth Ann Stelfox, Raymond, Alberta
TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min. + chilling
MAKES: 15 servings


  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted
  • 12 ounces cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 eggs, separated
  • 3/4 cup sugar, divided
  • 1/2 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 piece: 370 calories, 21g fat (12g saturated fat), 144mg cholesterol, 275mg sodium, 41g carbohydrate (33g sugars, 2g fiber), 6g protein


  1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake 15-20 minutes or until set. Cool on a wire rack.
  2. In a large saucepan, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat 10-12 minutes or until mixture is thickened and reaches 160°; or is thick enough to coat the back of a metal spoon. Remove from heat.
  3. In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
  4. In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes.
  5. Remove from heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
  6. Just before serving, in a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer. Yield: 15 servings.
Originally published as Layered Pumpkin Dessert in Taste of Home December/January 2007, p61

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Reviewed Oct. 16, 2014

"I made this for my work place and everyone loved it. It was a lot of work , but all the raves were worth it."

Reviewed Oct. 10, 2011

"This recipe is much more time consuming than it is worth. There are other pumpkin recipes similar to this that are much easier and tastier."

Reviewed Feb. 3, 2011

"My grandmother has been making this for years and everybody loves it! I took a turn making it and allthough it is some work it is worth it!"

Reviewed Feb. 1, 2011

"It was great and light!"

Reviewed Nov. 27, 2010

"I made this for Thanksgiving. It was somewhat time consuming, but I found it to be worth the effort. I was swarmed with compliments. I was even told by one individual that this was the best dessert she'd ever tasted.

Note: cooking the egg whites in a saucepan while beating them with mixers did not work for me because of the tephlon coating of my pan. So, I whipped them on high speed in my Kitchen-Aid stand mixer (and did not heat them)."

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