Pumpkin Shortbread Dessert

Submitted by Nova Scotia Cook

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 12
• Serves: 18

ingredients

• 1 3⁄4 cups sugar, divided
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup cold butter or 1/2 cup margarine
• 4 eggs, lightly beaten
• 1 (29 ounce) can solid pack pumpkin
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground cloves
• 2 (12 ounce) cans evaporated milk
• whipped cream (optional)
• additional ground cinnamon (optional)

directions

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.

Reviews

[Engrossed]

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!

 

[Patti in Concord]

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