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Ingredients
| gingersnaps (crushed): 3 cups (crumbs) |
| reduced fat margarine: 1/3 cup (melted) |
| fat free cream cheese: 3 cups (softened) |
| granulated sugar: 1 1/2 cups (divided) |
| eggs: 3 (large//divided) |
| vanilla extract: 1 tsp |
| canned pumpkin: 1 lb |
| pumpkin pie spice: 1 1/2 tsp |
| nonfat canned evaporated milk: 12 fl oz |
Pumpkin Dessert Squares
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
20 serving(s)
Tags
- Mix cookie crumbs and margarine. Press into 13 x 9 inch baking pan.
- Beat cream cheese with electric mixer on medium speed until smooth. Add 3/4 cup sugar, two of the eggs and vanilla, mixing until well blended. Pour over crust.
- Beat remaining one egg in separate bowl. Stir in pumpkin, remaining 3/4 cup sugar and pumpkin pie space. Gradually stir in the milk. Pour over cream cheese layer.
- Preheat oven to 375. Bake one hour OR until set. Cool. Refrigerate until ready to serve.
- Garnish with Cool Ship Lite topping and additional cookie crumbs if desired.