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

Pumpkin Chiffon Squares recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

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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

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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