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

Pumpkin Dessert Bars Recipe

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4.5 14
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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
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min. + chilling
MAKES: 15 servings


  • 1-3/4 cups graham cracker crumbs
  • 1-1/3 cups sugar, divided
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 5 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • Whipped topping and ground nutmeg, optional

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.


  1. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
  3. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
  4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
  5. In a large heavy saucepan, combine reserved 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. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
  6. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.
Originally published as Pumpkin Dessert Bars in Country Woman Christmas Annual 2008, p60

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Reviewed Mar. 7, 2015

"I made this recipe for my wife & she raved about it. My neighbors wants more any time I feel like baking. Yes I am the cook & the baker in my house. Love it. Love it. Bub, Vt."

Reviewed Dec. 8, 2014

"I cooked the egg white/sugar mixture in a double boiler over simmering water, as one reviewer suggested, and it came out perfect. I found it took quite awhile to prepare this recipe and did make quite a few dirty dishes but the taste was worth it in the end. Thanks for the great recipe!"

Reviewed Nov. 15, 2014

"What a delicious dessert! I made this for a baby shower and it was a big hit. It did take a lot longer than the time specified, but I feel it was well worth it for a special dessert. I made two small changes. I added 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger and it really tasted like a pumpkin pie, but better!"

Reviewed Oct. 10, 2014

"Sounds fantastic!

Could I substitute in the canned pumpkin pie filling for the pure pumpkin and spices part of the recipe?"

Reviewed Oct. 1, 2014

"If you are afraid of salmonella, you can always use a meringue powder. Wilton has a great one that I use on occasion. Salmonella cases are way down, and I know where my eggs come from, so I'm not afraid of meringues. Just don't criticize a recipe because it contains something you are uncomfortable with. Make adjustments for yourself."

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