Pumpkin Refrigerator Squares Recipe



  • 2 cups of graham cracker crumbs
  • 1/3 cup of white sugar
  • 1/2 cup of butter


  • 1 29 ounce can of pumpkin
  • 6 ounces of cream cheese
  • 3/4 cup of packed brown sugar
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon of salt
  • 1 12-ounce can of evaporated milk
  • 2 teaspoons of grated orange zest
  • 3 envelopes of unflavored gelatin
  • 1/2 cup of boiling water


  1. Preheat the oven to 350°.
  2. Combine the graham cracker crumbs and the sugar for the crust in a mixing bowl.
  3. Melt the butter for the crust.
  4. Add the melted butter to the dry ingredients for the crust. Mix thoroughly.
  5. Press the crust into the bottom and sides of a 9×13 baking pan.
  6. Bake the crust for 10 minutes.
  7. Allow to cool thoroughly. Set aside.
  8. Combine the pumpkin, cream cheese brown sugar, cinnamon, nutmeg, and salt in a large bowl.
  9. Blend with an electric mixer until creamy. Set aside.
  10. Combine the evaporated milk and orange zest in a small saucepan.
  11. Simmer over medium heat for about 3 minutes.
  12. Pour the gelatin into a small bowl.
  13. Add the bowling water to the gelatin. Stir until completely dissolved.
  14. Stir the gelatin into the milk mixture in the saucepan.
  15. Simmer over medium heat for 2 minutes.
  16. Slowly add the milk mixture into the pumpkin mixture. Blend thoroughly.
  17. Pour the pumpkin mixture into the cooled crust.
  18. Let the filling cool for 30 minutes.
  19. Cover with plastic wrap.
  20. Refrigerate overnight.
  21. Serve cold with whipped cream and a sprinkling of cinnamon.
  22. Refrigerate any uneaten pumpkin refrigerator squares.
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