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Pumpkin Shortbread Dessert
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |