• 2cups graham cracker crumbs (from 14 graham crackers)
  • 2tablespoons granulated sugar
  • 1/2cup (1 stick) unsalted butter, melted


  • 1.25-ounce envelope unflavored gelatin
  • 18-ounce bar cream cheese, at room temperature
  • 115-ounce can pumpkin puree
  • 1cup sour cream
  • 3/4cup granulated sugar
  • 2teaspoons pumpkin pie spice
  • 1teaspoon pure vanilla extract


  1. Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.
  2. Make the filling: sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
  3. Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
  4. Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and can be done up to 2 days in advance.

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