Back to Pumpkin Shortbread Dessert

Print Options


Card Sizes

Pumpkin Shortbread Dessert Recipe

Pumpkin Shortbread Dessert Recipe

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 YIELD: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


  • 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.

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.