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

Pumpkin Shortbread Dessert Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Pumpkin Shortbread Dessert

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 21, 2012 Edited Nov. 27, 2013

No fail. I always make this for Thanksgiving

MY REVIEW
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.

MY REVIEW
Reviewed Dec. 20, 2011

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

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