Pumpkin Dessert Squares With Shortbread Crust
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
1 (8x8-inch)
ingredients
-
SHORTBREAD CRUST
- 236.59 ml flour
- 78.78 ml sugar
- 78.78 ml cold butter, cut into small pieces (no subs!)
- 0.25 ml salt
-
PUMPKIN FILLING
- 226.79 g package cream cheese, softened
- 177.44 ml sugar
- 29.58 ml sugar
- 2 large eggs
- 236.59 ml canned pumpkin puree
- 14.79 ml flour
- 7.39-9.85 ml cinnamon
- 6.16 ml allspice
- 7.39 ml vanilla
- 59.14 ml butter or 59.14 ml margarine, melted
- 236.59 ml whipping cream (whipped, to taste)
directions
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
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