Pumpkin Shortbread Dessert |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
|
Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Ingredients:
1/4 cup sugar |
1 1/2 cups flour |
1/2 cup cold butter |
4 eggs, lightly beaten |
1 (29 ounce) can pumpkin |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1 1/2 cups sugar |
2 (12 ounce) cans evaporated milk |
whipped cream, for topping |
Directions:
1. In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
2. Press into ungreased 13x9 baking pan.
3. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
4. Stir in milk and pour over crust.
5. Bake at 425° for 15 minutes.
6. Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
7. Cool on wire rack, then cover and refrigerate.
8. Cut into squares and top with whipped cream.
|
|