Pumpkin Squares

I do not like pumpkin.

There. I said it. Pumpkin milkshakes, pumpkin bread, pumpkin pie spice Pringles (they're a real thing – google it) or any of the insane amount of pumpkin recipes that are everywhere this time of year make me want to run screaming away from Pinterest and the like.

That being said, I LOVE these pumpkin squares. I cannot remember a Thanksgiving without them. Mind you, when I was little I tolerated the pumpkin. I would scrape the pumpkin part off and eat it first in order to save the deliciousness of eating the graham cracker crust all by itself (something I just witnessed my 5-year-old daughter do last week – although she ate most of the square all intact, then flipped it over and pulled off the crust to eat by itself when there was only a little bit left. Flesh of my flesh). I have grown to love every part of these perfect, light, yummy squares of pumpkin goodness and have yet to meet someone (pumpkin lover or pumpkin hater) who doesn't instantly love them too.

~Leah

Pumpkin Squares

Recipe Type: Dessert

Author: Leah

Prep time: 15 mins

Cook time: 10 hours

Total time: 10 hours 15 mins

Serves: 12-16

Ingredients

• 2 cups graham cracker crumbs


• 1/3 cup sugar


• 1/2 cup melted butter


• 1 lb. marshmallows


• 1/3 cup milk


• 1 lb. can of pumpkin


• 1/3 cup sugar


• 1/4 tsp. ground ginger


• 3/4 tsp. cinnamon


• 1/4 tsp. salt


• 2 cups whipped topping (Cool Whip)


• whipped topping (Reddi-wip) (optional – although, for me, not an option – a must)

Instructions

1. Stir the graham cracker crumbs and sugar in a 9x13 pan until well mixed.


2. Add the melted butter and stir again until the crumbs are evenly wet.


3. Pat down to form a crust lining the bottom of the pan.


4. Melt the marshmallows with the milk in a medium to large pot over low heat. (You want to use a large enough pot so that the rest of the ingredients will fit in also.)


5. Remove from heat and add the pumpkin, sugar, ginger, cinnamon, and salt.


6. Stir well.


7. Fold in whipped topping.


8. Pour over crust.


9. Chill overnight.


10. Cut into squares and serve cold with whipped topping.

Notes

I usually let it set on the counter, or even better, in the fridge to cool a bit before covering it to set completely in the fridge overnight. If you cover them right away and put them in the fridge, they're going to taste fine, but you will get some condensation on the inside of your lid or foil that can drip onto the squares when you take it off the next day. Technically, you probably don't have to cover it at all in the fridge, but I always get nervous about 1. other flavors seeping in and 2. dropping something on them while rummaging in the fridge.

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