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My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I only need to make one dessert instead of several pies.
Nutritional Facts 1 serving (1 piece) equals 258 calories, 9 g fat (5 g saturated fat), 80 mg cholesterol, 260 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Pumpkin Shortbread Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p130
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Reviewed on Feb. 04, 2012 by JCLyn
Excellent, easy, delicious and feeds a crowd. I call it "Pumpkin Cookie Pie" because you get the best of both worlds with pie and cookie taste. I like to whip my own topping, completely cover the top of dessert and garnish with chopped pecans. A real favorite.
Reviewed on Dec. 20, 2011 by cooktorelax
I am putting this recipe in my favorites. Great time saver one dish not several pies to make. Great change of taste from usual crust. The flavor is wonderful. Thinking about topping with whipped cream and sprinkle with toffee chips
I made this a few years ago misplaced recipe. Just found it I plan to make it for our Christmas. Soooo much easier than several pies to make and the crust is a pleasant change. I top each individual piece with whipped cream and sometimes I just spread whipped cream over whole dessert. Thank you for your service I've searched my cookbooks for over three years to find it. You simplified my life!!!
Reviewed on Oct. 07, 2011 by raceywlf
This is such a terrific recipe, I've been making it for years, we all love it. I usually top it with a streusel before baking, the result is fantastic. give it a try!
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