Potluck Pumpkin Pie

READY IN: 1hr 30mins
Recipe by LeBaker

I love this so much, that I now make it instead of a "traditional" pumpkin pie! It is so easy to make, with the shortbread crust & pumpkin filling. My family loves this at the holidays for our get-togethers & when I take it to potlucks, with friends, I always have someone wanting the recipe.

Top Review by Chef Supposition

Sooo good and easy to make! I made it for our Thanksgiving dessert and my family loved it, especially the shortbread crust. I used pureed butternut squash instead of pumpkin and mixed up some powdered milk because I didn't have evaporated milk, but it's just like real pumpkin pie. We're still enjoying it for breakfast, dessert, whatever!

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
  3. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
  4. Bake for 15 minutes at 425 degrees.
  5. Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
  6. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.

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