Pumpkin Cream Cheese Squares

    5 hours 5 minutes

    This is a delicious dessert with layers of cream cheese and pumpkin filling. Decorate with whipped cream and chopped walnuts.

    26 people made this

    Serves: 18 

    • 170g sweet biscuit crumbs
    • 125g margarine, melted
    • 340g cream cheese, softened
    • 3 eggs, beaten
    • 3/4 cup (150g) white sugar
    • 425g cooked pumpkin puree
    • 3 eggs, separated
    • 1/2 cup (125ml) milk
    • 3/4 cup (150g) white sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 14g unflavoured gelatine
    • 1/4 cup (60ml) cold water
    • 1/4 cup (60ml) boiling water
    • 1/2 cup (100g) white sugar

    Preparation:45min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:5hours5min 

    1. Preheat oven to 180g degrees C. Lightly grease one 20x30cm pan.
    2. In a medium bowl, mix the biscuit crumbs and margarine. Evenly press into prepared pan to form a crust.
    3. Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
    4. In a 2 litre saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup (150g) sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
    5. Place gelatine in a small bowl and soften 2 to 3 minutes in cold water. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
    6. In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup (100g) sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares.

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    Reviews in English (19)


    I loved this but did not want to serve raw egg so I substituted the egg whites in to the Pumpkin mixture with half a 8 oz, container of Cool Whip. It was just perfect.  -  21 Mar 2006  (Review from Allrecipes USA and Canada)


    Made this for a potluck at work and it was absolutly great! When you put it in the refrigerator it's real liquidy and I was worried it wouldn't gel, but it turned out finet! And it didn't get runny after sitting out for hours. Taste was wonderful! Many compliments.  -  23 Oct 2003  (Review from Allrecipes USA and Canada)


    This is a delicious recipe, very light. One reviewer mentioned not wanting to serve raw egg, but there is no raw egg in here! You cook the pumpkin mixture on the stove.  -  20 Oct 2010  (Review from Allrecipes USA and Canada)