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Pumpkin Shortbread Dessert Recipe

Pumpkin Shortbread Dessert Recipe photo by Taste of Home

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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.

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Pumpkin Shortbread Dessert Recipe

Prep: 15 min. Bake: 65 min. + chilling

Yield: 15 Servings

15 65 80

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.

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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Reviews for Pumpkin Shortbread Dessert

Pumpkin Shortbread Dessert

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Reviewed on Nov. 21, 2012 by RhondaLou

If you love pumpkin pie, you'll love this recipe. I really enjoyed the shortbread crust. This is my go-to dessert for Thanksgiving. It's so much easier than messing with pies.

Reviewed on Nov. 21, 2012 by suekg

No fail. I always make this for Thanksgiving

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

Reviewed on Dec. 20, 2011 by cooktorelax

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!