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pumpkin shortbread

(1 rating)
mawmawnan avatar
Recipe by
Nancy Allen
@mawmawnan
Wentzville, MO

This is a thick layer of fluffy pumpkin custard on top of a buttery shortbread crust. Great to serve anytime.

(1 rating)
yield 12 servings
prep time 20 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For pumpkin shortbread

  • 3 c
    all purpose flour
  • 1/2 c
    sugar
  • 1 c
    butter, cold
  • 4
    eggs, slightly beaten
  • 1 lg
    can solid pumpkin
  • 1 1/2 c
    sugar
  • 1 tsp
    salt
  • 1 Tbsp
    allspice, ground
  • 2 can
    evaporated milk

How To Make pumpkin shortbread

  • 1
    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.
  • 2
    Next mix together the eggs, pumpkin, 1 1/2 cup sugar, salt, allspice and evaporated milk in a bowl.
  • 3
    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.
  • 4
    Remove from oven and let it cool about 45 minutes to an hour. Serve with whip cream or by itself.
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