Pumpkin Angel Squares
Pumpkin Angel Squares combine creamy pumpkin filling with a crisp pecan crust, topped with fluffy whipped topping, making a delightful dessert perfect for autumn gatherings and holiday celebrations.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter or margarine (soft) ⓘ
- 1/2 cup finely chopped pecans ⓘ
- 1 (8 oz.) package cream cheese ⓘ
- 3/4 cup sugar, divided ⓘ
- 1 cup frozen whipped topping, thawed ⓘ
- 1 envelope unflavored gelatin ⓘ
- 1/4 cup cold water ⓘ
- 1 (16 oz.) can pumpkin ⓘ
- 3 eggs, separated ⓘ
- 1/2 cup light brown sugar ⓘ
- 1/2 cup milk ⓘ
- 1 1/2 teaspoons pumpkin pie spice ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Preheat oven to 375°F.
- Mix flour, butter, and chopped pecans with a pastry blender until crumbly.
- Press mixture into a 9-inch square pan to form the crust.
- Bake for 15 to 20 minutes or until lightly browned. Cool.
- Combine cream cheese, 1/2 cup sugar, and whipped topping with an electric mixer until smooth.
- Spread the cream cheese mixture over the cooled crust and chill in the refrigerator.
- Soften unflavored gelatin in cold water.
- Combine gelatin with pumpkin, egg yolks, brown sugar, milk, pumpkin pie spice, and salt in a large saucepan.
- Cook over moderate heat, stirring until the mixture begins to bubble. Cover and cool.
- Beat egg whites until frothy; gradually add remaining sugar and beat until stiff and glossy.
- Fold the beaten egg whites into the cooled pumpkin mixture.
- Pour the pumpkin mixture over the cream cheese layer.
- Chill until set. Cut into squares and serve.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).