Pumpkin ShortBread

Nancy Allen

By
@mawmawnan

This is a thick layer of fluffy pumpkin custard on top of a buttery shortbread crust. Great to serve anytime.


Featured Pinch Tips Video

Comments:

Serves:

12 servings

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3 c
all purpose flour
1/2 c
sugar
1 c
butter, cold
4
eggs, slightly beaten
1 large
can solid pumpkin
1 1/2 c
sugar
1 tsp
salt
1 Tbsp
allspice, ground
2 can(s)
evaporated milk

Directions Step-By-Step

1
Sift together the flour and sugar. Next cut in butter with a pastry blender. Then press the mixture hard with your hand into a 13x9 baking dish. pack it flat.
2
Next mix together the eggs, pumpkin, 1 1/2 cup sugar, salt, allspice and evaporated milk in a bowl.
3
Pour this mixture into crust. Bake at 300 for 1hr. to 1 1/2hr. There's a lot of custard in this mixture and it takes a while. It's done when the custard is set solid no jiggle to the mixture.
4
Remove from oven and let it cool about 45 minutes to an hour. Serve with whip cream or by itself.

About this Recipe

Course/Dish: Cakes, Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy