Pumpkin Shortbread Dessert Recipe

4.5 18 22
Pumpkin Shortbread Dessert Recipe
Pumpkin Shortbread Dessert Recipe photo by Taste of Home
Publisher Photo

Pumpkin Shortbread Dessert Recipe

Read Reviews
4.5 18 22
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. —Edie DeSpain, Logan, Utah
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 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 servings.
Originally published as Pumpkin Shortbread Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p130

Nutritional Facts

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

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  • 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 servings.
Originally published as Pumpkin Shortbread Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p130

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Reviews forPumpkin Shortbread Dessert

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judy User ID: 9325391 277851
Reviewed Nov. 16, 2017

"I'll be making this for the first time for Thanksgiving and was wondering if it can be made ahead of time and frozen. Thanks!!"

MY REVIEW
bakingmad User ID: 875200 115832
Reviewed Nov. 5, 2017

"This is excellent! It's really just two pumpkin pies baked in one large pan. If you like pumpkin pie (my favorite!), you will enjoy the convenience of this easy dessert without the hassle of rolling out pie crust. The recipe is easily halved for an 8-inch square pan. Don't halve the amount of cinnamon, though, and the spice amounts will be exactly the same as those for one Libby's 9-inch pumpkin pie."

MY REVIEW
jayzmom User ID: 931119 274879
Reviewed Oct. 4, 2017

"I’ve made this numerous times and it’s never failed to impress! It IS pumpkin pie...but with a shortbread crust which is Delicious! Highly recommend."

MY REVIEW
emadams527 User ID: 7813716 33775
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!"

MY REVIEW
Lstrange User ID: 5890429 129796
Reviewed Jun. 25, 2014 Edited Oct. 13, 2016

"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 recommend using the canned evaporated milk."

MY REVIEW
RhondaLou User ID: 1565144 41257
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
suekg User ID: 3417903 39467
Reviewed Nov. 21, 2012 Edited Nov. 27, 2013

"No fail. I always make this for Thanksgiving"

MY REVIEW
JCLyn User ID: 6507909 129795
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
cooktorelax User ID: 6413713 57702
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"

MY REVIEW
cooktorelax User ID: 6413713 82286
Reviewed Dec. 20, 2011

"I made this a few years ago misplaced recipe. Just found it I plan to make it for our Christmas. Soooo much easier than several pies to make and the crust is a pleasant change. I top each individual piece with whipped cream and sometimes I just spread whipped cream over whole dessert. Thank you for your service I've searched my cookbooks for over three years to find it. You simplified my life!!!"

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