Pumpkin ShortBread

1
Nancy Allen

By
@mawmawnan

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

Rating:

★★★★☆ 1 vote

Comments:
Serves:
12 servings
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

Add to Grocery List

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

How to Make Pumpkin ShortBread

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.

Printable Recipe Card

About Pumpkin ShortBread

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy




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