Pumpkin Squares

By á-48473

Ingredients

• CRUST:
• 2 C graham cracker crumbs
• 1/2 C sugar
• 8 T butter, softened
• CHEESECAKE LAYER:
• 2 eggs
• 8 oz. cream cheese
• 1/2 C sugar
• PUMPKIN LAYER:
• 1 envelope plain gelatin
• 1/4 C cold water
• 16 oz. canned pumpkin
• 3 egg yolks
• 1 t salt
• 1 t cinnamon
• 1/2 C sugar
• 1/2 can evaporated milk
• 1 t pumpkin spice
• 3 egg whites
• 1/3 C sugar
• TOPPING:
• Whipped cream
• Pecans

Preparation

Step 1

Mix crust ingredients and press into 9x13 pan. Mix filling ingredients and beat well. Pour over crust. Bake at 350 for 15 minutes. Cool.

Dissolve gelatin in cold water. Set aside.

Add canned pumpkin, egg yolks, salt, cinnamon sugar, evaporated milk and pumpkin spice to sauce pan. Cook over medium heat until thick. Remove from heat and add gelatin mixture. Cool.

Beat egg whites with 1/3 C sugar. Fold into pumpkin mixture. Pour over cheesecake. Refrigerate until firm.

Cut into squares. Top with whipped cream and nuts.