Pumpkin Shortbread Dessert

"Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Recipe from Taste of Home."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
16
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ingredients

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directions

  • In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
  • Press into ungreased 13x9 baking pan.
  • In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
  • Stir in milk and pour over crust.
  • Bake at 425° for 15 minutes.
  • Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
  • Cool on wire rack, then cover and refrigerate.
  • Cut into squares and top with whipped cream.

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Reviews

  1. Easy, tasty. Crust better than traditional pie. No soggy crust IF there are leftovers. Size of 2 deep dish pies. 6 out of 6 votes for better than our tried and true pumpkin pie recipe
     
  2. Delicious...I'm finding a lot of pumpkin recipes here on 'zaar that I've enjoyed already and this is one of the easiest ways to prepare dessert for a crowd for Thanksgiving or Christmas or what ever holiday you celebrate. It is easier to make a couple of these to feed the multitudes at a large family function than to fuss making 4-6 pies.
     
  3. I have made this dessert a number of times and always get rave reviews. Most people like it better than pumpkin pie. I love that it serves a big crowd. Thanks for sharing!
     
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RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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