Pumpkin Shortbread
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Serves
| 18-20 |
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Prep time
| 20 minutes |
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Cook time
| 50 minutes |
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Total time
| 1 hours, 10 minutes |
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Meal type
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Dessert
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Occasion
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Halloween, Thanksgiving
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From book
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Favorite Island Cookery
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Ingredients
Optional
Crust
- 2 cups flour
- 1/2 cup sugar
- 1 cup butter
Filling
- 4 eggs
- 29oz pumpkin puree
- 1 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 3 1/2 cups evaporated milk
Note
Let pumpkin shortbread cool completely before serving. Optional - serve topped with whipped cream.
Directions
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Crust
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Step 1
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| Combine flour and sugar into a large bowl. Cut cold butter into the flour mixture. Press frimly into a 9x13 pan. Bake at 400°F for 10 minutes. |
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Filling
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Step 2
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| Combine all the filling ingredients in a large bowl and mix well. Pour the mix onto the partly baked crust. Reduce the oven heat to 350°F for 40-50 minutes or until top looks firm. Refrigerate overnight to cool. Serve topped with whipped cream. |
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