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creamy pumpkin dessert squares

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a little different than my usual pumpkin squares, and I like both recipe equally..My family and friends enjoyed it on Labor Day dinner with a dollop of whipped topping....will be making this again.

(1 rating)
yield 12 serving(s)
prep time 15 Min
method Refrigerate/Freeze

Ingredients For creamy pumpkin dessert squares

  • 3 pkg
    3 oz. each of instant vanilla pudding
  • 1 c
    milk
  • 8 oz
    cream cheese, room temperature
  • 3 Tbsp
    milk
  • 2 Tbsp
    granulated sugar
  • 8 oz
    whipped topping, thawed
  • 15 oz
    can solid 100% pumpkin
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • BASE:
  • 2 c
    pretzels, crushed
  • 1/2 c
    butter,melted
  • 3 Tbsp
    granulated sugar

How To Make creamy pumpkin dessert squares

  • 1
    Heat oven to 325º. Combine pretzels, butter and 3 Tablespoons sugar, mix well and press into a 9x13-inch baking dish. Bake for 8 minutes set aside and cool completely.
  • 2
    In a medium bowl beat together the cream cheese,3 Tablespoons milk and sugar. When smooth, gently fold in the whipped topping.
  • 3
    Gently spread onto the cooled pretzel crust. In a large bowl beat the 1 cup milk and the 3 pudding mixes and spices for 2 minutes.
  • 4
    Stir in the pumpkin..(Mixture wil be thick). Spread carefully over the cream cheese layer. Chill at least 4 hours or until set. Store in refrigerator. Now you can sspread extra whipped topping onto the pumpkin layer or serve each piece with a dollop of whipped cream or ice cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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