Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

Took this off another recipe site about 2 years ago when I was searching for something a little different from the traditional pumpkin pie. Makes a lovely dessert and lots of it, to feed a family gathering. If you like shortbread and pumpkin, you'll enjoy this combination.

Ingredients Nutrition


  1. In a bowl, combine 1/4 cup sugar and flour.
  2. Cut in butter until the mixture resembles course crumbs.
  3. Press into an ungreased 13' x 9" x 2" baking pan.
  4. In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
  5. Stir in milk.
  6. Pour over crust.
  7. Bake at 425 degrees for 15 minutes.
  8. Reduce heat to 350 degrees.
  9. Bake 50-55 minutes longer or until filling is set.
  10. Cool on a wire rack.
  11. Cover and refrigerate overnight.
  12. Cut into squares.
  13. Top with whipped cream and sprinkle with cinnamon if desired.
Most Helpful

WOWEE!!! This is the BEST pumpkin pie I've ever had. It was EASY too. I made a half recipe in a 8x8 baking pan and baked it extra until it looked set. It was very nicely spiced, thick and rich and had a yummy crust! It cut nicely into squares. I'm sorry I didn't get a photo of it cut because I had to transport it for Thanksgiving. Thanks for this KEEPER recipe. Freddy Cat says hi!

Engrossed December 02, 2007

This is better than regular pumpkin pie and a whole lot simpler to make. And it feeds a crowd!

Patti in Concord, CA October 30, 2007