3 cups graham cracker crumbs (approximately 18 full-sheet graham crackers)
½ cup light brown sugar
¼ teaspoon fine sea salt
½ cup unsalted butter, melted
2 tablespoons Karo® Light Corn Syrup
For the Pumpkin Filling:
2 teaspoons powdered gelatin (1 packet)
⅓ cup water
8 ounces cream cheese, softened
1 cup powdered sugar
1-½ teaspoon pumpkin pie spice
¼ cup Karo® Light Corn Syrup
15 ounces pumpkin puree
Whipped cream, for serving
Directions
For the Graham Cracker Crust:
Line a 9" x 9" pan with parchment paper, extending the parchment paper over each side of the pan to form a sling.
In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt several times until the mixture resembles fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and stir to combine; it should have the consistency of wet sand.
Pour the mixture into the prepared pan and gently press it into the pan (using a flat glass or bottom of a flat measuring cup) until smooth and an even thickness. Place in the refrigerator while you prepare the pumpkin filling.
For the Pumpkin Filling:
In a small saucepan over low heat, dissolve the gelatin in ⅓ cup of water. Set it aside.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, and Karo® Light Corn Syrup, and beat to incorporate, then add the pumpkin puree and gelatin mixture and mix well.
Pour the filling over the prepared crust, tapping the pan on the counter to remove any bubbles. Refrigerate for at least 3 hours, or until set.
Once sufficiently chilled, remove the dessert from the pan by carefully lifting the parchment paper sling. Cut into squares. To cleanly cut the bars, run a knife through hot water and then dry it. Repeat for each slice.
Top with whipped cream before serving. Cover and store any leftover bars in an airtight container in the refrigerator for 5 to 7 days.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
3 cups graham cracker crumbs (approximately 18 full-sheet graham crackers)
½ cup light brown sugar
¼ teaspoon fine sea salt
½ cup unsalted butter, melted
2 tablespoons Karo® Light Corn Syrup
2 teaspoons powdered gelatin (1 packet)
⅓ cup water
8 ounces cream cheese, softened
1 cup powdered sugar
1-½ teaspoon pumpkin pie spice
¼ cup Karo® Light Corn Syrup
15 ounces pumpkin puree
whipped cream for serving
Directions
Line a 9" x 9" pan with parchment paper, extending the parchment paper over each side of the pan to form a sling.
In the bowl of a food processor, pulse the graham crackers, light brown sugar, and salt several times until the mixture resembles fine crumbs. Transfer the mixture to a medium bowl. Add the melted butter and Karo® Light Corn Syrup and stir to combine; it should have the consistency of wet sand.
Pour the mixture into the prepared pan and gently press it into the pan (using a flat glass or bottom of a flat measuring cup) until smooth and an even thickness. Place in the refrigerator while you prepare the pumpkin filling.
In a small saucepan over low heat, dissolve the gelatin in ⅓ cup of water. Set it aside.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, pumpkin pie spice, and Karo® Light Corn Syrup, and beat to incorporate, then add the pumpkin puree and gelatin mixture and mix well.
Pour the filling over the prepared crust, tapping the pan on the counter to remove any bubbles. Refrigerate for at least 3 hours, or until set.
Once sufficiently chilled, remove the dessert from the pan by carefully lifting the parchment paper sling. Cut into squares. To cleanly cut the bars, run a knife through hot water and then dry it. Repeat for each slice.
Top with whipped cream before serving. Cover and store any leftover bars in an airtight container in the refrigerator for 5 to 7 days.
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mikebakesnyc