Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.

Ingredients Nutrition


  1. Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
  2. Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
  3. Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
  4. Cool to room temp.
  5. Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
  6. Remove from heat.
  7. Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
  8. Cool to room temperature.
  9. Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
  10. Gently fold into pumpkin mixture.
  11. Fill cake pan with pumpkin mixture; chill and serve with whipped cream.
Most Helpful

5 5

This is a family favorite. Everytime I bring it somewhere, they request the recipe and ask me to bring it again. Even my friends who don't like pumpkin like this one. I would definitely make this to impress!!

2 5

I followed the recipe exactly and (without testing first) took this to our family Thanksgiving. I came home with 9/10 of it left. The taste was bland. I did like the light texture of the pumpkin mix. I will try the pumpkin mixture again with some variations of spices and additional sugar. My nephew commented that it tasted like eating pumpkin out of a can. Sorry.

5 5

This is absolutely delicious!!! My neighbor once made this when I was a child, and after that I requested that my mom make it for my birthday every year instead of cake!! Now we make it for Thanksgiving dessert. One of my top favorites!! Thank you for posting it, Mari!