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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I am famous for this recipe I won first place for in school. It is called Pumpkin Squares. Every October and November I get requests to make it for potlucks and for the family. **(STEP 2: In my opinion, the best part, so I usually double)** Ingredients:
1 3/4 cups graham cracker crumbs |
1/3 cup sugar |
1/2 cup butter, melted |
2 eggs |
3/4 cup sugar |
1 (8 ounce) package cream cheese, softened |
1 (16 ounce) can pumpkin |
3 egg yolks |
1/2 cup sugar |
1/2 cup milk |
1/2 teaspoon salt |
2 teaspoons cinnamon |
1 (1/4 ounce) envelope knox unflavored gelatin |
1/4 cup cold water |
3 egg whites |
1/4 cup sugar |
Directions:
1. Step 1 Directions:.
2. Mix crumbs with sugar; stir in melted butter. Pat into 13x9x2 baking dish.
3. Step 2 Directions:.
4. Beat eggs, sugar and cream cheese until light and fluffy. Spread over crumbs. Bake for 20 minutes at 350*.
5. Step 3 Directions:.
6. Mix pumpkin, egg yolks, sugar, milk, salt and cinnamon in top of a double boiler. Cook over boiling water until thick about 5 minutes. Meanwhile sprinkle gelatin on 1/4 cup of cold water in small saucepan; stir over low heat just until dissolved. Stir into pumpkin mixture when through cooking. Cool.
7. Step 4 Directions:.
8. Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff and glassy. Fold into pumpkin mixture. Pour over baked mixture and chill. Top with Cool Whip if desired.
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