Pumpkin Chiffon Squares | Pumpkin Chiffon Squares Recipes | Pumpkin Chiffon Squares Recipe

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Pumpkin Chiffon Squares | Pumpkin Chiffon Squares Recipes | Pumpkin Chiffon Squares Recipe


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Pumpkin Chiffon Squares
2 tbsp. margarine


3/4 c. graham cracker crumbs


1/2 c. packed brown sugar


1 tsp. ground cinnamon


1/4 tsp. salt


1/2 tsp. ground nutmeg


1/2 tsp. ground ginger


1 envelope unflavored gelatin


1 (13 oz.) can evaporated skim milk (1-2/3 c.)


3 eggs, separated


1 (16 oz.) can cooked or canned pumpkin (2 c.)


1/4 tsp. cream of tartar


1 c. thawed whipped topping



Instructions
Microwave (high) margarine in 12 x 8 inch microwave-safe baking dish about 45 to 60 seconds or until melted. Mix in crumbs. Press into bottom of dish. Microwave (high) uncovered 1 to 1 1/2 minutes or until heated through, rotating dish once. Set aside. Combine brown sugar, cinnamon, salt, nutmeg, ginger and gelatin in 2-quart microwave-safe mixing bowl; mix well. Stir in milk. Microwave (high), uncovered, 3 to 3 1/2 minutes or until mixture boils, stirring once. Beat egg yolks slightly. Beat in a small amount of hot milk mixture. Return all of the mixture to hot milk, blending thoroughly. Microwave (high), uncovered, 1 to 1 1/4 minutes or until bubbly around edge, stirring twice. Blend in pumpkin. Cool until mixture mounds slightly, about 1 hour. Beat egg whites with cream of tartar until soft peaks form. Fold into pumpkin mixture. Fold in whipped topping. Pour over crust; spread evenly. Refrigerate until set, about 4 hours.

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