Saturday, November 21, 2009

Pumpkin Squares

Crust
1 1/3 cup crushed graham crackers
1/3 cup sugar
½ cup melted butter

OR

2 cups TJ crushed cinnamon graham crackers
¼ cup melted butter

Cream Cheese Layer
2 eggs
¾ cup sugar
1 – 8 oz. pkg cream cheese softened

Pumpkin Layer
1 – 16 oz. can pumpkin
3 egg yolks
½ cup sugar
½ cup milk
2 tsp cinnamon
1 envelope unflavored gelatin
¼ cup cold water
3 egg whites

Mix graham crackers, butter and sugar and pat into greased 9 x 13 pan. Beat 2 eggs, sugar and cream cheese until fluffy. Pour over crust. Bake 20 min @ 350.

Stir together pumpkin, egg yolks, sugar, milk and cinnamon in double boiler. Stir frequently for about 5 min. In small saucepan, sprinkle gelatin over cold water. Stir over low heat until dissolved. Stir into pumpkin mixture. Cool

Beat egg whites until foamy. Add ¼ cup sugar. Beat until still and glossy. Gently fold into cooled pumpkin mixture. Power over cream cheese layer. Refrigerate and serve with whipped cream.

From the kitchen of: Laura T.

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