In a bowl, combine 1/4 C. sugar and flour. Cut butter in until mixture resembles course crumbs (can use a food processor for this
step). Press into an ungreased 9" x 13" baking pan.
In a clean bowl, combine eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional 50-55 minutes longer. Or until filling is set. Cool on a wire rack.
Cover and refrigerate overnight.
Cut into 15 squares. Decorate each piece with whipped cream and a dusting of the cinnamon-sugar is desired.
Check the filling for doneness as you would for a pie - a knife inserted into the filling should come out clean before removing from the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 55 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.3mg||5 %|
|Sodium 43.7mg||2 %|
|Potassium 3.9mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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