Pumpkin Shortbread Dessert Recipe

Name: Pumpkin Shortbread Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shortbread crust; 1/4 cup sugar; 1 1/2 cups flour; 1/2 cup cold butter; Pumpkin filling; 4 eggs, lightly beaten; 1 (29 ounce) can pumpkin; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1 1/2 cups sugar; 2 (12 ounce) cans evaporated milk; whipped cream, for topping

Servings: persons

Shortbread crust
1/4 cup sugar
1 1/2 cups flour
1/2 cup cold butter
Pumpkin filling
4 eggs, lightly beaten
1 (29 ounce) can pumpkin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups sugar
2 (12 ounce) cans evaporated milk
whipped cream, for topping

1
In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
2
Press into ungreased 13x9 baking pan.
3
In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
4
Stir in milk and pour over crust.
5
Bake at 425u00b0 for 15 minutes.
6
Reduce heat to 350u00b0 and bake for 50 to 55 minutes more or until filling is set.
7
Cool on wire rack, then cover and refrigerate.
8
Cut into squares and top with whipped cream.

883

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Shortbread crust, 1/4 cup sugar, 1 1/2 cups flour, 1/2 cup cold butter, and more.

Yes, Pumpkin Shortbread Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Shortbread Dessert

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