Pumpkin Pie And More
A creamy, spiced pumpkin pie layered with a crunchy graham cracker crust, topped with fluffy Cool Whip—perfect for holiday gatherings or cozy autumn desserts.
Ingredients
Instructions
- Mix graham cracker crumbs, sugar, and melted butter and press into a 9 x 12 inch pan to form the crust.
- Blend the eggs, cream cheese, and sugar; spread this mixture over the crust.
- Bake at 350°F for 20 minutes.
- In a separate bowl, beat the egg yolks and add pumpkin, sugar, milk, salt, and cinnamon; cook for 5 minutes until thick.
- Soften gelatin in water, then add water to the pumpkin mixture and let cool.
- Beat egg whites until stiff peaks form.
- Add 1/4 cup sugar to the egg whites and fold into the cooled pumpkin mixture.
- Pour the pumpkin mixture over the cream cheese layer.
- Refrigerate until the pie is firm, then top with Cool Whip and serve.
Tips & Substitutions
For a gluten-free version, substitute graham cracker crumbs with crushed gluten-free cookies. Ensure the cream cheese is softened for easy blending. If you prefer a sweeter touch, you can increase the sugar in the pumpkin mixture slightly. Make sure to let the pumpkin mixture cool properly before folding in the egg whites for a light, airy texture.
Serving Suggestions
This pumpkin pie pairs beautifully with a dollop of Cool Whip on top and can be served alongside a scoop of vanilla ice cream for extra indulgence. For a festive touch, consider serving it with spiced pecans or a drizzle of caramel sauce. It makes a perfect dessert for holiday gatherings or family dinners.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then aluminum foil, which can last for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie And More contains roughly 816 calories, with 30g protein, 53g carbohydrates, and 54g fat. It is an excellent source of protein (59% of the Daily Value), vitamin A (49% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 775mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. You'll need to cook and puree it until smooth before adding it to the mixture. Be sure to use the same amount as the canned pumpkin to maintain the recipe's consistency.
How can I make the pie less sweet?
To reduce the sweetness, you can cut back on the sugar added to the cream cheese layer and the pumpkin mixture. Additionally, consider using unsweetened whipped cream as a topping to balance the flavors.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day or two ahead of time. Just make sure to refrigerate it until ready to serve. The flavors will meld beautifully, making it even more delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).