Pumpkin Shortbread

Pumpkin Shortbread

Pumpkin Shortbread

Serves 18-20
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Dessert
Occasion Halloween, Thanksgiving
From book Favorite Island Cookery



  • whipped cream


  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup butter


  • 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


Let pumpkin shortbread cool completely before serving. Optional - serve topped with whipped cream.


Step 1
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.
Step 2
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.