Pumpkin Shortbread Dessert
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
-
Shortbread crust
- 1⁄4 cup sugar
- 1 1⁄2 cups flour
- 1⁄2 cup cold butter
-
Pumpkin filling
- 4 eggs, lightly beaten
- 1 (29 ounce) can pumpkin
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1 1⁄2 cups sugar
- 2 (12 ounce) cans evaporated milk
- whipped cream, for topping
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
-
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.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.