Pumpkin Angel Squares – a delicious recipe with flour, butter, pecans, cream cheese, sugar, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Mix flour, butter and pecans with pastry blender until crumbly.
3
Pack into 9-inch square pan.
4
Bake in oven 15 to 20 minutes or until lightly browned.
5
Cool.
6
Combine cream cheese, 1/2 cup sugar and whipped topping with electric mixer.
7
Spread on cooled crust and chill in refrigerator.
8
Soften gelatin in water.
9
Combine gelatin mixture with pumpkin, egg yolks, brown sugar, milk, pumpkin pie spice and salt in large saucepan.
10
Cook over moderate heat, stirring until mixture begins to bubble.
11
Cover and cool.
12
Beat egg whites until frothy.
13
Slowly add remaining sugar and continue beating until stiff and glossy. Fold into pumpkin mixture.
14
Pour over cream cheese mixture.
15
Chill until set.
16
Cut into squares.
1140
kcal
Calories
63
g
Fat
128
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 c. all-purpose flour, 1/2 c. butter or margarine (soft), 1/2 c. finely chopped pecans, 1 (8 oz.) pkg. cream cheese, and more.
Yes, Pumpkin Angel Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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