Pumpkin Squares

READY IN: 50mins
Top Review by Trisha W

Fantastic! I have made this recipe numerous times over several years! People look forward to the holidays each year with a repeat performance of this. This recipe does need to be put into the refrigerator and cooled before adding the whipped topping and serving cold; and left-overs need to be kept there. Try it - you'll like it!

Ingredients Nutrition


  1. Melt one stick butter.
  2. Combine melted butter, graham crackers and 1/3 C sugar.
  3. Pack in bottom of 9 x 13 pan.
  4. Combine 2 pkgs cream cheese, 3/4 C sugar, and 2 eggs.
  5. Blend until creamy.
  6. Spread over graham cracker crust in pan.
  7. Bake at 350 for 20 minutes.
  8. Combine 1 can pumpkin, 1/2 C milk, 1/2 C sugar, cinnamon, and salt in sauce pan, and 3 egg yolks.
  9. Cook for 5 minutes on stovetop.
  10. Dissolve 1 pkg Knotts Gelatin in 1/4 C water.
  11. Stir into pumpkin mixture and let cool.
  12. Whip 3 egg white until stiff.
  13. Blend in 1/4 C sugar.
  14. Fold into pumpkin mixture.
  15. Spread pumpkin mixture into pan.
  16. Top with cool whip and chopped nuts if desired.

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