Creamy and delicious, Pumpkin Butterscotch Squares are a great way to welcome fall!
Fall = cooler weather, sweaters and boots, colorful leaves for crunching through, apples, cider and, of course, P-U-M-P-K-I-N. Since, the weather isn’t all that cool yet, let’s start things off with a creamy, cool dessert. I found this one when flipping through an old church cookbook that had been given to me and I knew it was a must try. A graham cracker crust, topped with a cream cheese layer, covered in a pumpkin butterscotch pudding and crowned with creamy whipped topping…oh, and the little dusting of pumpkin pie spice makes all right in the world. If that doesn’t entice you, maybe you aren’t a pumpkin lover?! I guess we can still be friends, that leaves more for the rest of us 😉
- 1 cup GRAHAM CRACKER CRUMBS (6 full crackers, crushed)
- 2 Tablespoons SUGAR
- ¼ cup BUTTER, melted
- 4 oz. CREAM CHEESE
- 1 EGG
- ⅓ cup SUGAR
- 1 small pkg. BUTTERSCOTCH PUDDING
- ⅓ cup MILK
- 1 cup PUMPKIN PUREE
- 2 cups FROZEN WHIPPED TOPPING, thawed
- PUMPKIN PIE SPICE
- Preheat oven to 350 degrees. Line an 8x8 pan with foil.
- Combine graham cracker crumbs, 2 Tablespoons sugar and butter. Press into the bottom of the pan in an even layer. Place in fridge to chill.
- Beat together cream cheese, egg and ⅓ cup sugar. Spread over crust. Bake for 15 - 20 minutes until set in center. Cool.
- Whisk together pudding, milk and pumpkin. Fold in 1 cup whipped topping. Spread over cream cheese layer. Spread with remaining whipped topping and sprinkle with pumpkin pie spice.
- Store in fridge until time to serve. Cut into squares.