Pumpkin Yum Yums may be my favorite dessert of all time. Seriously. Are they healthy? Nope. But they are that good. Katie and I both believe in moderation and enjoying yourself. So if you’re looking for a Thanksgiving dessert to bring to your family gathering, look no further. I’ve got you covered.
I know the name is a little goofy (in fact, my husband told me I should rename them before sharing the recipe), but everyone who takes a bite, literally says “Yum”. Plus, this recipe is from my Nana, who was an amazing cook, so in her honor, I’m leaving it!
Pumpkin Yum Yums & Thanksgiving Memories
Growing up, my parents, my brothers and I would go up to my grandparents on Thanksgiving day. It was one of my favorite days and I have so many sweet memories from going up there. We would eat my Nana’s huge Thanksgiving meal around lunch time, play games, go cut down a Christmas tree and then stay to watch Home Alone before driving home.
While it was all fun, I think I enjoyed the food the most. Homemade applesauce, turkey, mashed potatoes, corn pudding, green bean casserole… AND pumpkin yum yums. I only eat them once a year, which means I spend eleven months looking forward to the next time I get to eat them. 😉 I’m partially kidding.
I think it’s the combination of the crunchy graham cracker crust, the creamy cheesecake center and the pumpkin top that makes Pumpkin Yum Yums my favorite dessert. I also make them gluten free using these graham crackers! Plus, if you add a dollop of homemade whipped cream, it’s perfection. This recipe isn’t the easiest to make, but it’s also not difficult. It’s worth the effort. I promise! Your family will thank you.
Pumpkin Yum Yums
Ingredients
- 1 cup graham cracker crumbs I used gf
- 1/2 cup melted butter
- 1 cup sugar
- 1 pkg cream cheese (8 oz) softened
- 2 eggs (beaten)
- 1 can pumpkin
- 3 egg yolks
- 1/2 cup milk
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 envelope Knox gelatin
Instructions
- Preheat oven to 350 degrees.
- For the first layer, mix together the graham cracker crumbs, melted butter and 1/4 cup sugar.
- Press into the bottom of a 9 x 13 pan.
- For the second layer, beat together the softened cream cheese, 2 eggs and 1/2 cup of sugar.
- Pour over the graham cracker crust.
- Bake for 20 minutes.
- Allow to cool.
- For the top layer, combine the pumpkin, 3 egg yolks, 1/4 cup sugar, milk, salt and cinnamon in a sauce pan. Cook over medium high heat until the mixture bubbles. Allow to cook for 5 minutes, while stirring continually.
- Dissolve 1 envelope of gelatin in 1/4 cup of cold water.
- Stir into the pumpkin mixture and then allow everything to cool.
- Pour over the cooled cream cheese layer.
- Refrigerate for a few hours before serving.
- Serve with whipped cream.
If you’re looking for another Thanksgiving dessert idea, these GF mini apple crisps would be awesome too!
