Pumpkin Squares Name: Brandi thomas Base: SHAW AFB Recipe: Pumpkin Squares Yield: 9 squares Ratings Rating: 5.00, 1 Votes | Read Comments Share Your Opinion Add Star Rating | Add Comments Print Version Printer-Friendly Version Email It Email This Recipe and/or ShareThis Ingredients * 2 enveloped unflavored gelatin * 3/4 cup unsweetened apple juice * 1/2 cup water * 1 can (16 ounces) pumpkin * 2 tablespoons packed brown sugar * 1/2 teaspoon ground cinnamon * 1/4 teaspoon ground ginger * 1/8 teaspoon ground cloves * 1/2 package (2.8 ounce size) whipped topping mix (1 envelope) * Skim milk * 1/4 cup graham cracker crumbs Directions 1. Sprinkle gelatin on apple juice in 1-quart saucepan to soften; add water. Heat over low heat until gelatin is dissolved, stirring constantly; remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally. 2. Prepare topping mix as directed on package - except use skim milk. Reserve 1/2 cup topping. Beat pumpkin mixture until smooth and light; fold remaining topping into pumpkin mixture. Sprinkle crumbs in bottom of square pan, 9 x 9 x 2 inches, sprayed with nonstick cooking spray; spread pumpkin mixture in pan. Cover and refrigerate until firm, at least 2 hours. Top with remaining topping. Nutritional Information (Per Serving) Calories: 85 Protein: 2 g Sodium: 20 mg Cholesterol: 0 mg Fat: 1 g Carbohydrates: 17 g Exchanges: 1/2 Bread/Starch; 1 Vegetable