Pumpkin Dessert Squares With Shortbread Crust

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: 50 mins
• Yields: 1 (8x8-inch)

Ingredients

• SHORTBREAD CRUST

• 1  cup flour
• 1⁄3 cup sugar
• 1⁄3 cup  cold butter, cut into small pieces (no subs!)
• 1  pinch salt

• PUMPKIN FILLING

• 1 (8 ounce) package cream cheese, softened
• 3⁄4 cup sugar
• 2  tablespoons sugar
• 2  large eggs
• 1  cup canned pumpkin puree
• 1  tablespoon flour
• 1 1⁄2-2  teaspoons cinnamon
• 1 1⁄4 teaspoons allspice
• 1 1⁄2 teaspoons vanilla
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1  cup  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.