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Pumpkin Shortbread Dessert

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah
  • 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 large 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 13x9-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 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.
Nutrition 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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Reviews

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Average Rating:
  • Elise
    Oct 13, 2019

    I haven't made this yet, tho it looks right up my alley with one exception... why would you use canned pumpkin? Ugh

  • recipehound54
    Sep 23, 2019

    So much easier than rolling out pie crust! I cut the recipe in half and used a 9x9-inch glass baking pan; it worked out just fine and we saved us from ourselves because it was so good that we would have eaten the entire bigger pan over the course of a couple of days! This is my new go-to Thanksgiving or fall dessert.

  • mebaumert
    Nov 25, 2018

    Tastes just like a pumpkin pie, but without the mess of rolling out dough!

  • Terryfl
    Oct 30, 2018

    I had leftover butternut and acorn squashes so I used them instead of pumpkin, no one could tell the difference.

  • blueyedtraveler
    Dec 27, 2017

    Love this recipe. I was out of cloves, so left out the other two spices and used pumpkin pie spice instead. Was delish and an easy dessert to bring to potlucks etc.

  • bakingmad
    Dec 8, 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.

  • judy
    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!!

  • jayzmom
    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.

  • emadams527
    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!

  • Lstrange
    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 recommend using the canned evaporated milk.