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Pumpkin "Pie" with a Shortbread Crust

I’ve mentioned before how much my hubby loves pie, and pumpkin is one of his favorites, so when I saw this recipe in an old Taste of Homes magazine at my mother’s house, without the traditional pie crust, I wanted to give it a try.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

Here is what you need:
Shortbread crust
1/4 c sugar
1 1/2 c unbleached flour
1/2 c butter, cold (I often use Smart Balance)
Pie Filling
1 1/2 c sugar
4 medium to large eggs, whisked
1 29 oz. can pumpkin
3/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
2 12 oz. cans evaporated milk
Optional
Whipped cream
Cinnamon for sprinkling

Mix together the sugar and flour and then blend in the butter till the mixture is crumbly. In a 9×13 ungreased baking dish, pat down the mixture.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

In a separate bowl, mix the eggs, pumpkin, salt, spices and sugar.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

Then stir in the evaporated milk, and pour the mixture over the crust.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

In a preheated 425 degree oven, bake for 20 minutes,
then turn the temperature down to 350 degrees,
and bake for 50 minutes more, or till a toothpick poked in the middle comes out dry.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

Cool and refrigerate overnight, then you are ready to cut and serve.

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,
Print

Pumpkin Pie with a Shortbread Crust

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 15 -18
Author Joyful Homemaking

Ingredients

  • Shortbread crust
  • 1/4 c sugar
  • 1 1/2 c unbleached flour
  • 1/2 c butter cold (I often use Smart Balance)
  • Pie Filling
  • 1 1/2 c sugar
  • 4 medium to large eggs whisked
  • 1 29 oz. can pumpkin
  • 3/4 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. cloves
  • 2 12 oz. cans evaporated milk
  • Optional
  • Whipped cream
  • Cinnamon for sprinkling

Instructions

  • Mix together the sugar and flour and then blend in the butter till the mixture is crumbly. In a 9×13 ungreased baking dish, pat down the mixture.
  • In a separate bowl, mix the eggs, pumpkin, salt, spices and sugar.
  • Then stir in the evaporated milk, and pour the mixture over the crust.
  • In a preheated 425 degree oven, bake for 20 minutes,
  • then turn the temperature down to 350 degrees,
  • and bake for 50 minutes more or till a toothpick poked in the middle comes out dry.
  • Cool and refrigerate overnight, then you are ready to cut and serve. You can garnish with whipped cream and a sprinkle of cinnamon to make it look pretty.

You can garnish with whipped cream and a sprinkle of cinnamon to make it look pretty!  🙂

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

pumpkin pie, Pumpkin "Pie" with a Shortbread Crust,

We enjoyed this very much as the crust is sweeter than a traditional pie crust,
and it serves 15-18 which is a nice size for when you have company or just like
lots of leftovers to sample.
Hope you enjoy!