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Pumpkin Shortbread Dessert

pumpkin pie turns out to be very satisfying, you can serve it as a dessert or even as an independent dish.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 15


  • 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


  • Combine flour, 1/4 cup sugar, and cold butter. Grind everything into crumbs, press into a 13 * 9-inch baking dish.
  • In a deep bowl, combine the remaining sugar, pumpkin, salt, spices, eggs, and combine. Pour in evaporated milk, stir until smooth, pour over a layer of dough.
  • Bake in preheated to 425 F oven for about 50 minutes, or until filling settles. Cool on a wire rack, then refrigerate overnight. Cut into portions, garnish with whipped cream, sprinkle with ground cinnamon.
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