I've had 'em all. So many pumpkin squares . . . this is the one true pumpkin square. Nothing like this one. I lost this recipe and had to call on my coolest friend (Robyn) to bring me back . . . try this one. It's killer.
12 whole long graham crackers-crushed
1/2 cup melted butter
1/3 cup sugar
Pat into bottom of 9" x 13"pan
Beat together until light and fluffy:
3/4 cup sugar
1 (8 oz.) pkg. cream cheese
Pour over crust and bake at 350 degrees for 20 minutes
In heavy saucepan blend and bring to a boil:
1 (16 oz.) can pumpkin (2 cups)
3 eggs yolks
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
Meanwhile, dissolve 1 envelope Knox unflavored gelatin in 1/4 cup cold water and add to mixture in saucepan. Cool.
Beat 3 egg whites until foamy, add 1/4 cup sugar. Fold into COOLED pumpkin mixture. Pour over cooled baked part in pan. Refrigerate until set.
Top with 1/2 pint heavy cream sweetened with 1/4 cup powdered sugar. Cut into squares.
Thank you Sue Gordon (Robyn's mom). These are unforgettable. Trust me.