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Home Recipes Ingredients Vegetables Pumpkins

Pumpkin Shortbread Dessert

Name: Pumpkin Shortbread Dessert
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 15 servings.
Ingredients: 1-3/4 cups sugar, divided; 1-1/2 cups all-purpose flour; 1/2 cup cold butter; 4 large eggs, lightly beaten; 1 can (29 ounces) solid-pack pumpkin; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 2 cans (12 ounces each) evaporated milk; Whipped cream and additional ground cinnamon, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 65 min. + chilling

Makes

15 servings

Updated: Jun. 30, 2023

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Pumpkin Shortbread Dessert Recipe photo by Taste of Home

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Ingredients

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

Directions

In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts

1 piece: 258 calories, 9g fat (5g saturated fat), 80mg cholesterol, 260mg sodium, 40g carbohydrate (27g sugars, 3g fiber), 5g protein.

Pumpkin Shortbread Dessert

Ingredients

Directions

Nutrition Facts

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