Pumpkin Shortbread Dessert

READY IN: 1hr 30mins
Recipe by Marie

Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Recipe from Taste of Home.

Top Review by drizzly

Easy, tasty. Crust better than traditional pie. No soggy crust IF there are leftovers. Size of 2 deep dish pies. 6 out of 6 votes for better than our tried and true pumpkin pie recipe

Ingredients Nutrition

Directions

  1. In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
  2. Press into ungreased 13x9 baking pan.
  3. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
  4. Stir in milk and pour over crust.
  5. Bake at 425° for 15 minutes.
  6. Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
  7. Cool on wire rack, then cover and refrigerate.
  8. Cut into squares and top with whipped cream.

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