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Pumpkin Skortbread Dessert Recipe
|Sugar||3⁄4 Cup (12 tbs), divided|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), cold|
|Eggs||4 , lightly beaten|
|Canned solid pack pumpkin||29 Ounce (1 Can)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Evaporated milk||24 Ounce (Two 12 Ounce Cans)|
Calories 782 Calories from Fat 366
% Daily Value*
Total Fat 42 g64%
Saturated Fat 24.2 g121%
Trans Fat 0 g
Cholesterol 321.3 mg
Sodium 750.5 mg31.3%
Total Carbohydrates 86 g28.6%
Dietary Fiber 7.4 g29.7%
Sugars 61.9 g
Protein 22 g44.4%
Vitamin A 666.9% Vitamin C 20.8%
Calcium 55.2% Iron 28.5%
*Based on a 2000 Calorie diet
Press into an un-greased 13-in x 9-in x 2-in baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar.
Stir in milk.
Pour over crust.
Bake at 425° for 15 minutes.
Reduce heat to 350°; bake 50-55 minutes longer or until filling is set.
Cool on a wire rack.
Cover and refrigerate overnight.
Cut into squares.
Top with whipped cream and sprinkle with cinnamon if desired.