- 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.
Reviews for Pumpkin Shortbread Dessert
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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.
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.
No fail. I always make this for Thanksgiving
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.
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