Pumpkin Squares Recipe from Love with Recipes
Cook Time: 20 minutes
Prep Time: 30 minutes
Total Time: 50 minutes
Servings: 20 squares
Rating: 5 stars (1 review)
Description:
Indulge in these delightful Pumpkin Squares, a perfect dessert that combines creamy cheesecake with the rich flavors of pumpkin, cinnamon, and a buttery graham cracker crust. Ideal for large gatherings or simply treating yourself to a taste of autumn.
Ingredients:
- 2 packages cream cheese
- 1 7/8 cups sugar (divided)
- 1 can (about 15 ounces) pumpkin puree
- 2 teaspoons cinnamon
- 1/2 cup milk
- 5 eggs (separated)
- 1/2 teaspoon salt
- 1 1/3 cups graham cracker crumbs
- 1/2 cup butter
- 1 package Knox gelatin
- 1/4 cup water
- Cool Whip (for topping)
- Chopped nuts (optional, for garnish)
Nutritional Information per Serving:
- Calories: 276.9
- Fat: 17.2g
- Saturated Fat: 10.4g
- Cholesterol: 84.5mg
- Sodium: 222.2mg
- Carbohydrates: 28.1g
- Fiber: 0.4g
- Sugars: 23.7g
- Protein: 3.9g
Instructions:
-
Prepare the Crust:
- Melt one stick of butter.
- Combine melted butter, graham cracker crumbs, and 1/3 cup of sugar.
- Pack the mixture into the bottom of a 9×13-inch baking pan.
-
Prepare the Cream Cheese Layer:
- In a mixing bowl, combine 2 packages of cream cheese, 3/4 cup of sugar, and 2 egg yolks.
- Blend until smooth and creamy.
- Spread this mixture evenly over the graham cracker crust in the pan.
-
Bake:
- Preheat your oven to 350°F (175°C).
- Bake the crust and cream cheese layer for 20 minutes.
-
Prepare the Pumpkin Layer:
- In a saucepan, combine the canned pumpkin, 1/2 cup of milk, 1/2 cup of sugar, cinnamon, salt, and 3 egg yolks.
- Cook over medium heat for about 5 minutes, stirring constantly, until well combined and slightly thickened.
-
Add Gelatin:
- Dissolve the package of Knox gelatin in 1/4 cup of water.
- Stir the dissolved gelatin into the pumpkin mixture.
- Allow the mixture to cool slightly.
-
Prepare the Egg Whites:
- In a separate bowl, whip the 3 egg whites until stiff peaks form.
- Gradually blend in 1/4 cup of sugar until fully incorporated.
-
Combine and Bake:
- Fold the whipped egg whites into the cooled pumpkin mixture until well combined.
- Spread the pumpkin mixture evenly over the baked cream cheese layer in the pan.
-
Chill and Serve:
- Allow the Pumpkin Squares to chill in the refrigerator for at least 3 hours, or until set.
- Once chilled, top with Cool Whip and chopped nuts if desired.
- Cut into squares and serve chilled.
Recipe Tips:
- For a festive touch, sprinkle ground cinnamon or nutmeg over the Cool Whip topping before serving.
- Make sure to fully dissolve the gelatin in water before adding it to the pumpkin mixture to ensure proper setting.
Enjoy these Pumpkin Squares as a delightful dessert that captures the essence of fall flavors in every bite. Perfect for sharing at gatherings or simply treating yourself to a comforting sweet treat!
