Pumpkin Shortbread Dessert |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 15 |
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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. Ingredients:
1-3/4 cups sugar, divided |
1-1/2 cups king arthur unbleached 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:
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: 15-18 minutes.
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