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Pumpkin Shortbread Dessert

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.682
Energy (kCal)3705.9857
Carbohydrates (g)315.7095
Total fats (g)251.7337
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs. | 2. Press into ungreased 13x9 baking pan. | 3. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar. | 4. Stir in milk and pour over crust. | 5. Bake at 425° for 15 minutes. | 6. Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set. | 7. Cool on wire rack, then cover and refrigerate. | 8. Cut into squares and top with whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    flour 1 1/2 cups 867.42 189.9081 14.1015 3.3654
    butter 1/2 cup 684.0 31.428 21.372 57.6
    egg 4 beaten 286.0 1.44 25.12 19.02
    pumpkin 1 can 7.4213 1.6228 0.5096 0.0346
    salt 1 teaspoon - - - -
    cinnamon 1 teaspoon - - - -
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    sugar 1 1/2 cups 201.495 50.398999999999994 0.0 0.0
    milk 2 cans evaporated 1655.1724 39.8681 16.4798 171.5622
    cream whipped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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