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Layered Pumpkin Dessert

11 reviews
Total Time
Prep: 40 min. + cooling Bake: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ruth Ann Stelfox, Raymond, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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Test Kitchen Tips
  • Gelatin cannot be added directly to recipes. It first needs to hydrate or "bloom" in a small amount of liquid and then be heated. Skip this step and you risk major problems with texture.
  • For the lightest, airiest whipped cream, be sure to use heavy whipping cream that is icy cold and not ultra pasteurized.

    • Watch How to Make Layered Pumpkin Dessert

    Test Kitchen Approved

    Layered Pumpkin Dessert

    11 reviews
    Prep Time 40 min
    Cook Time 20 min
    Yield 15 servings

    Ingredients

    • 1-1/2 cups graham cracker crumbs
    • 1/3 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/3 cup butter, melted
    • CREAM CHEESE FILLING:
    • 12 ounces cream cheese, softened
    • 1 cup sugar
    • 3 large eggs
    • PUMPKIN FILLING:
    • 1 can (15 ounces) solid-pack pumpkin
    • 3 large 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
    • TOPPING:
    • 1 cup heavy whipping cream
    • 3 tablespoons sugar
    • 1/4 teaspoon vanilla extract
    Text Ingredients

    Directions

    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 the top of a double boiler or a metal bowl over simmering water, combine pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat until a thermometer reads 160°; remove from heat. Transfer to a large bowl; wipe out double boiler.
    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 the double boiler, whisk egg whites and remaining sugar over low heat until temperature reaches 160°. Remove from heat; using a mixer, 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.
    5. 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.

    Nutrition Facts

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

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