Pumpkin Skortbread Dessert Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 25 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientPumpkin
Ingredients
| Sugar | 3/4 Cup (16 tbs), divided | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 4 eggs, lightly beaten | ||
| Pumpkin | 1 Can (10oz) | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Evaporated milk | 2 Can (10oz) | |
Directions
In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs.
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.
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.
Chef
