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.
Nutrition & Diet Analysis (per serving)
912
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).