YUM: Thanksgiving Pumpkin Bars

Thanksgiving rolls around quickly every fall, and with it comes some delicious recipes including many fall favorites that have become staples for the holiday. Pumpkin is a favorite for most people, but many find that pumpkin pie just gets old! If you want that same delicious flavor in a brand new and creative way, consider trying one of our Thanksgiving Pumpkin bars – you’ll be excited to change things up knowing that your family will love you for it!


2 cups graham cracker crumbs
1 1/3 cups sugar, divided
½ cup butter (melted
8 oz cream cheese (softened to room temperature)
5 eggs
1 can pumpkin puree
½ cup packed light brown sugar
½ cup whole milk
1 teaspoon salt
½ teaspoon ground cinnamon
1 envelope gelatin (unflavored)
¼ cup cold water
Whipped cream topping


Begin by preheating your oven to 350 degrees, and grease a 9×13 glass baking dish. In a small bowl, combine your graham cracker crumbs, 1/3 cup of sugar, and butter. Stir to combine thoroughly and then press the mixture into the greased baking dish to create your crust.

Next, in another bowl, add your cream cheese and 2/3 cup sugar until smooth and creamy. Beat in 2 of your eggs until thoroughly blended. Pour that mixture over the crust, and then bake for 25-30 minutes. Remove from the oven and allow the dish to cool before proceeding.

Next, separate the eggs whites in the remaining eggs. In a medium sized pot, combine your egg yolks, pumpkin puree, light brown sugar, whole milk, salt and cinnamon. Stir constantly over low heat until thoroughly combined and smooth, roughly 10 minutes until mixture is thickened significantly. Remove the pot from the heat and set it aside.

In another smaller pot, dump your cold water into a pan over low heat, and sprinkle your gelatin in. Allow to stand for 1 minute and then begin stirring until the gelatin is completely dissolved. Stir into the pumpkin puree mixture that you set aside.

Take one more large pot, and add in your egg whites and the remaining sugar. Beat the sugar and egg whites on low speed over low heat for about 10 minutes. You’ll know to quit mixing when the egg whites and sugar form fluffy white peaks, and the grain from the sugar is completely dissolved. Lastly, fold the fluffy egg whites into the pumpkin puree and spread it evenly over the cream cheese layer. Wrap the dish in saran wrap so that it’s air tight, and refrigerate for four hours. Serve with whipped cream. Enjoy!


Will you try this pumpkin bar dessert recipe?