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Nutrition Facts

One serving:
(1 piece)

Calories:
258

Fat:
9 g

Saturated Fat:
5 g

Cholesterol:
80 mg

Sodium:
260 mg

Carbohydrate:
40 g

Fiber:
3 g

Protein:
5 g

Pumpkin Shortbread Dessert

From Taste of Home's Holiday & Celebrations Cookbook

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.

SERVINGS	15
CATEGORY	Dessert
METHOD	Baked
PREP	15 min.
COOK	65 min.
TOTAL	80 min.

INGREDIENTS

1-3/4 cups sugar, divided

1-1/2 cups all-purpose flour

1/2 cup cold butter

4 eggs, lightly beaten

1 can (29 ounces) solid-pack pumpkin

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

2 cans (12 ounces each) evaporated milk

Whipped cream and additional ground cinnamon, optional

DIRECTIONS

In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking pan.
    In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
    Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
    Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired. Yield: 15-18 minutes.

Nutrition Facts

Pumpkin Shortbread Dessert

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Oct 14, 2008