My Aunt Joyce served this at a Thanksgiving dinner and it was amazing — each slice combines pumpkin pie with cheesecake for a rich spin on the traditional pie.

The recipe she shared with my mom is kind of vague and I’m not sure this attempt from last Thanksgiving is quite what she made. The cream cheese mix turned out really runny and lifted up when I added the pumpkin layer, so I wonder if there is meant to be more than 1 8-oz. package of cream cheese. The marbleization happened because I tried to swirl them together to make it look intentional. She also wrote down to use one package of gelatin, though I suspect she meant to just use one packet within a package…but I doubled the suggested 20-minute baking time to 40 to calm the wiggle, so who knows.

I’m adding these notes for reference so I can make some adjustments for a future Thanksgiving serving.

24 graham crackers (crushed) (about 6 ounces if you buy a box of crumbs instead)
1 1/2 + 1/3 c. sugar (approx.)
1/2 c. butter
5 eggs
8 oz. cream cheese, room temp. (maybe try 16 oz. next time?)
2 c. pumpkin puree
1/2 c. milk
1/2 tsp. salt
1 tsp. cinnamon
1 packet unflavored gelatin (or maybe a whole package?)
1/2 c. water

Layer #1 (bottom): mix 1/3 c. sugar, graham crackers, and butter. Press into a 9 x 13″ pan. Do not bake yet.

Layer #2: Mix 2 eggs, 3/4 c. sugar, and cream cheese. Spread on crust (layer #1).

Layer #3: Cook pumpkin puree, 3 egg yolks, 1/2 c. sugar, milk, cinnamon, and salt. Dissolve the gelatin in water and fold into the pumpkin mixture. Let cool. 

After cooling, pour into the pan and bake at 350F for 20 minutes. Cool after baking. 

Optional whipped topping: Mix 3 egg whites and 1/4 c. sugar; beat to stiff peaks and pour over dessert.