3 call purpose flour
1 cbutter, cold
4eggs, slightly beaten
1 largecan solid pumpkin
1 1/2 csugar
1 Tbspallspice, ground
2 can(s)evaporated milk
How to Make Pumpkin ShortBread
- 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.
- Next mix together the eggs, pumpkin, 1 1/2 cup sugar, salt, allspice and evaporated milk in a bowl.
- 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.
- Remove from oven and let it cool about 45 minutes to an hour. Serve with whip cream or by itself.