Pumpkin Dessert Squares With Shortbread Crust

Submitted by Kittencalrecipezazz

"This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture."

 

• 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

1. Set oven to 350°F.
2. Set oven to second-lowest position.
3. Butter an 8 x 8-inch baking pan.
4. To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
5. Press the mixture lightly into the prepared baking pan.
6. Bake crust for 15 minutes, then remove from oven.
7. Meanwhile prepare the filling.
8. With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
9. Add in eggs and beat well until combined.
10. Add in the pumpkin puree, vanilla and melted butter; mix until combined.
11. In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
12. Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
13. Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.

Reviews

[forgetmenot]

I used 1 1/2 cups pumpkin as that was what I had left over from another recipe. I added 1 1/2 Tbsp flour. Instead of allspice I used 1/4 tsp nhutmeg, ginger and cloves. Used only 2/3 cup sugar + 2 Tbsp. The shortbread crust I followed the recipe.

 

[BigFatMomma]

I had already made a shortbread crust in a 9x13 pan (the pecans had gone bad, so I had to make a change), so I used the filling on that crust. It was thin, but very good. I will try it on the 8x8 next time. The texture and taste was excellent. Thank you for yet another great recipe!