Luscious Lemon-Pumpkin Dessert

  • Prep 10 min
  • Total 2 hr 25 min
  • Servings 8

Ingredients

Steps

  • 1
    Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
  • 2
    Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
  • 3
    Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.

  • Evaporated milk is simply fresh, homogenized milk that has had 60 percent of its water removed. Vitamin D has also been added for extra nutrition. If you ever have leftover evaporated milk, you can mix it with an equal amount of water and use it instead of regular milk in recipes.
  • Pumpkin pie spice is easily made at home. Just combine 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon ground allspice and 1/8 teaspoon ground nutmeg.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
180
Total Fat
20 g
Saturated Fat
3 g
Cholesterol
55 mg
Sodium
140 mg
Potassium
210 mg
Total Carbohydrate
49 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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