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Pumpkin Shortbread Dessert

 Pumpkin Shortbread Dessert
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.
15 ServingsPrep: 15 min. Bake: 65 min. + chilling

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.

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Pumpkin Shortbread Dessert (continued)

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.