pumpkin shortbread

Name: Pumpkin ShortBread
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 3 cup(s) all purpose flour; 1/2 cup(s) sugar; 1 cup(s) butter, cold; 4 - eggs, slightly beaten; 1 large can solid pumpkin; 1 1/2 cup(s) sugar; 1 teaspoon(s) salt; 1 tablespoon(s) allspice, ground; 2 can(s) evaporated milk

(1 RATING)

34 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Jan 21, 2014

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

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

yield 12 servings

Ingredients

3 cups all purpose flour
1/2 cup sugar
1 cup butter, cold
4 - eggs, slightly beaten
1 large can solid pumpkin
1 1/2 cups sugar
1 teaspoon salt
1 tablespoon allspice, ground
2 cans evaporated milk

How To Make pumpkin shortbread

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.

Step 2

Next mix together the eggs, pumpkin, 1 1/2 cup sugar, salt, allspice and evaporated milk in a bowl.
Step 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.
Step 4

Remove from oven and let it cool about 45 minutes to an hour. Serve with whip cream or by itself.
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