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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 18 |
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I love this so much, that I now make it instead of a traditional pumpkin pie! It is so easy to make, with the shortbread crust & pumpkin filling. My family loves this at the holidays for our get-togethers & when I take it to potlucks, with friends, I always have someone wanting the recipe. Ingredients:
1 3/4 cups sugar, divided |
1 1/2 cups all-purpose flour |
1/2 cup butter or 1/2 cup margarine, cold |
4 eggs, lightly beaten |
1 (29 ounce) can solid pack pumpkin |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
2 (12 ounce) cans evaporated milk |
whipped topping (optional) |
Directions:
1. Preheat oven to 425 degrees.
2. In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
3. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
4. Bake for 15 minutes at 425 degrees.
5. Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
6. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.
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