I’m always looking for new meals to make for my husband, whether it’s asking friends for recipes that they’ve tried, or searching the internet. Little did I know, I’ve got a great resource right here in my own backyard – our Bed & Breakfast owners!
I came across a great recipe for Pumpkin Squares on the PA Dutch Inn’s blog, which you can find here. Lancaster County has tons of great Inns and Bed & Breakfasts, where they’ve got lots of yummy breakfast recipes. You’ve got to think, they’re always refining them for their guests, so they truly have the best of the best! The Hurst House, an absolutely gorgeous Bed & Breakfast in Ephrata, is where Mrs. Bert Hurst serves a delicious breakfast for her guests.
If you’ve never been to a Bed & Breakfast in Lancaster County, PA, you should definitely check out the Hurst House – it’s beautiful! It’s an elegant Victorian Mansion, located on top of a hill overlooking beautiful Amish & Mennonite farmland. Right now – while there’s snow covering the fields, it is a spectacular sight! Enjoy the pumpkin squares!
Mix 1 1/3 cup crushed graham cracker crumbs, 1/3 cup sugar, and 1/2 cup melted butter and press it into an oblong cake pan until you’ve lined the entire bottom.
Beat 2 eggs, 3/4 cup sugar, and 8 oz. of cream cheese together, and pour it over the graham crumb crust. Bake at 350 degrees for 20 minutes.
Cook 2 cups pumpkin, 3 egg yolks, 1/2 cup sugar, 1/2 cup milk, 1/2 tsp. salt and 2 tsp. cinnamon in a saucepan until thick, about 5 minutes.
Sprinkle 1 envelope of plain geletin into 1/4 cup water. When dissolved, add it to the pumpkin mixture, and let it cool until it mounds.
Beat 3 egg whites until stiff. Add 1/4 cup of sugar. Fold it into the pumpkin mixture. Pour that over the cooled crust. Refrigerate. Top with cool whip before serving!