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Pumpkin Squares Recipe

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!

Prep Time 30 mins
Cook Time 50 mins
Calories 276.9 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Pumpkin Squares 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Squares

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How to Make Pumpkin Squares

  1. Preheat oven to 350°F (175°C).
  2. Melt 1/2 cup (1 stick) unsalted butter in a medium saucepan.
  3. In a large bowl, combine melted butter with 1 1/2 cups crushed graham crackers and 1/3 cup granulated sugar. Mix well.
  4. Press the graham cracker mixture firmly into the bottom of a greased 9x13 inch baking pan.
  5. In a separate bowl, beat 2 (8 ounce) packages cream cheese with 3/4 cup granulated sugar until smooth and creamy.
  6. Beat in 2 large eggs one at a time, mixing well after each addition.
  7. Spread the cream cheese mixture evenly over the graham cracker crust.
  8. Bake for 20 minutes, or until the edges are lightly golden.
  9. 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.
  10. Whisk in 3 large egg yolks.
  11. Cook over medium heat for 5 minutes, stirring constantly, until slightly thickened.
  12. 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.
  13. Stir the bloomed gelatin into the warm pumpkin mixture until completely dissolved.
  14. Remove from heat and let cool slightly.
  15. In a clean bowl, beat 3 large egg whites with an electric mixer until stiff peaks form.
  16. Gradually add 1/4 cup granulated sugar while beating until glossy and stiff.
  17. Gently fold the meringue into the cooled pumpkin mixture until just combined.
  18. Pour the pumpkin mixture evenly over the baked cream cheese layer.
  19. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  20. Before serving, top with whipped cream and chopped pecans, if desired.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

94g

Fat

52g

Carbs

9g

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60 Minutes Or Less Time To Make Course Preparation For Large Groups Desserts Cheesecake Number Of Servings