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.


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Rating:
★★★★☆ 1 vote
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

Step-By-Step

1Sift 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.

2Next mix together the eggs, pumpkin, 1 1/2 cup sugar, salt, allspice and evaporated milk in a bowl.

3Pour 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.

4Remove 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