Pumpkin Squares Receita

Indulge in the delightful flavors of fall with these irresistible Pumpkin Squares! A creamy, spiced pumpkin filling sits atop a buttery graham cracker crust, creating a perfect balance of textures and tastes. Topped with a fluffy meringue and a sprinkle of pecans (optional), these squares are the ultimate autumn dessert, guaranteed to be a crowd-pleaser at your next gathering. Easy to make and even easier to devour!

Preparo 30 min

Cozimento 50 min

Calorias 276.9 kcal

Proteína 7g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Pumpkin Squares

Cream Cheese
Sugar
Pumpkin
1 teaspoon ground cinnamon
Milk
Eggs
a pinch of salt
Graham Cracker Crumbs
Butter
whipped cream (optional)
Gelatin

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Squares? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Pumpkin Squares

Preheat oven to 350°F (175°C).
Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan.
In a large bowl, combine melted butter with 1 1/2 cups crushed graham crackers and 1/3 cup granulated sugar. Mix well.
Press the graham cracker mixture firmly into the bottom of a greased 9x13 inch baking pan.
In a separate bowl, beat 2 (8 ounce) packages cream cheese with 3/4 cup granulated sugar until smooth and creamy.
Beat in 2 large eggs one at a time, mixing well after each addition.
Spread the cream cheese mixture evenly over the graham cracker crust.
Bake for 20 minutes, or until the edges are lightly golden.
While the crust is baking, prepare the pumpkin filling: In a medium saucepan, combine 1 (15 ounce) can pumpkin puree, 1/2 cup milk, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
Whisk in 3 large egg yolks.
Cook over medium heat for 5 minutes, stirring constantly, until slightly thickened.
In a small bowl, dissolve 1 (1 ounce) package unflavored Knox gelatin in 1/4 cup cold water. Let stand for 5 minutes to bloom.
Stir the bloomed gelatin into the warm pumpkin mixture until completely dissolved.
Remove from heat and let cool slightly.
In a clean bowl, beat 3 large egg whites with an electric mixer until stiff peaks form.
Gradually add 1/4 cup granulated sugar while beating until glossy and stiff.
Gently fold the meringue into the cooled pumpkin mixture until just combined.
Pour the pumpkin mixture evenly over the baked cream cheese layer.
Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Before serving, top with whipped cream and chopped pecans, if desired.