Pumpkin Shortbread Dessert Recipe
Pumpkin Shortbread Dessert Recipe photo by Taste of Home

Pumpkin Shortbread Dessert Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 65 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + chilling
MAKES: 15 servings


  • 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

Nutritional Facts

1 piece: 258 calories, 9g fat (5g saturated fat), 80mg cholesterol, 260mg sodium, 40g carbohydrate (27g sugars, 3g fiber), 5g protein


  1. 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.
  2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
  3. 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.
  4. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired. Yield: 15-18 minutes.
Originally published as Pumpkin Shortbread Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p130

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Reviewed Nov. 3, 2014

"This recipe is great! Easy to make, can be made ahead, and each bite tastes like the center of a pumpkin pie! It also feeds more people than a traditional pumpkin pie, which is nice if you are feeding a crowd. This one will definitely be a repeat in our family!"

Reviewed Jun. 25, 2014

"Family really like this one! I love the simplicity and that this requires no graham cracker crumbs, nor a traditional pie crust. Keeps cost down. Also in the interest of cost, I made this using a recipe to make your own evaporated milk from instant dry powder, BIG mistake, there was a weird off taste- I definitely always use the canned evaporated milk."

Reviewed Nov. 21, 2012

"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 Nov. 21, 2012 Edited Nov. 27, 2013

"No fail. I always make this for Thanksgiving"

Reviewed Feb. 4, 2012

"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."

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