Zutaten für Pumpkin Shortbread Dessert
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Zubereitung von Pumpkin Shortbread Dessert
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1/4 cup all-purpose flour and 1/4 cup granulated sugar.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the crumb mixture evenly into the bottom of an ungreased 13x9 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1 1/2 cups granulated sugar.
- Stir in 1/2 cup milk or cream until well combined.
- Pour the pumpkin filling evenly over the prepared shortbread crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Let cool completely on a wire rack before covering and refrigerating for at least 2 hours to allow the flavors to meld.
- Cut into squares and serve chilled, topped with whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
30g
Carbs
12g
