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.
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
1 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.
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 15 minutes,
then turn the temperature down to 350 degrees,
and bake for 50 to 55 minutes more or till filling is firm.
Cool and refrigerate overnight, then you are ready to cut and serve.
- Shortbread crust
- ¼ c sugar
- 1½ c unbleached flour
- ½ c butter, cold (I often use Smart Balance)
- Pie Filling
- 1½ c sugar
- 4 medium to large eggs, whisked
- 1 29 oz. can pumpkin
- 1 tsp. salt
- 1½ tsp. cinnamon
- 1 tsp. ground ginger
- ½ 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.
- 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 15 minutes,
- then turn the temperature down to 350 degrees,
- and bake for 50 to 55 minutes more or till filling is firm.
- Cool and refrigerate overnight, then you are ready to cut and serve. You can garnish with whipped cream and cinnamon if you wish.
You can garnish with whipped cream and cinnamon if you wish.
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!
Heather Painchaud says
YUM!!! featured this on facebook and pinning for later ~ thanks for linking up! xo
4you-withlove says
What an awesome idea….I never have success making traditional pie crust so I’ll be trying this!
Alexis @ we like to learn as we go says
Wow this sounds amazing! I would love for you to link it up to my first link party. I know my readers would love it too! http://www.weliketolearnaswego.com/2012/03/what-i-learned-wednesday-1.html
Sue Alexander says
oh I have to pin this, I love pumpkin pie but the crust always seems yucky.
Bonnie and Trish @ Uncommon says
That looks so delicious! Thanks for sharing!
Marie Arden says
This looks easy and yummy. After 33 years of marriage my husband finally tells me his favorite pie is pumpkin! I would have made it more often. This is a nice change from traditional version. I will try it. Have a pink day!
Carolina HeartStrings says
That looks delicious and I know it would not last long at my house. Come visit us. We have a lot of Irish treats this week.
Mindie Hilton says
This looks great however you linked up in the Spring themed contest at Bacon Time and not the Anything goes linky. It’s only for Spring recipes and crafts. The anything goes linky is right below it in an earlier post. Thanks again.
Elise says
What a great idea! My husband loves pie, but I don’t make it very often because pie crust is… well, you know.
I’ll be trying this!
Joyce - Quilted Nest says
oh yum this looks good – and I can substitute gluten free flour for that crust easily.
Julie says
I am inviting you come and be part of my blog hop:
http://www.jwirecipes.com/2012/03/show-your-stuff-15.html
Miz Helen says
Hi Margo,
I just love pumpkin pie and I really like the way you made this one with the short bread crust, it looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Happy St. Patrick’s Day!
Miz Helen
Heatherly Loves says
Yum!
Would love to have link this up at Sunday Round UP!
3 blogs = 1 party
xx
Heather
http://www.heatherlyloves.com/2012/03/sunday-round-up-1_8663.html
Winnie says
I love shortbread crust, and your pie looks soooooooooo delicious!
Pumpkin pie is not very familiar here, and I must try it.
Angie says
Now this is something I think I could handle, since I don’t do pie crust….And I love pumpkin pie, Taste of Home, and even the gorgeous whipped cream you have on top….Definitely going to pin this one.
Emily says
oh my! anything with pumpkin is good to me! Would also love for you to come share at my Tuesday food link party..
http://nap-timecreations.blogspot.com
Cathy @ My 1929 Charmer says
I don’t think I’ve ever had pumpkin pie with a shortbread crust. I just love shortbread. It looks really delicious. Thanks for the recipe, one I’ll be trying out. Thanks for sharing your creative inspiration at Sunday’s Best.
suzyhomemaker says
I love shortbread. I actually made a pumpkin pie with a chocolate shortbread crust too a while ago. My crust wasn’t very sweet though, which was good because it balanced out the sweetness of the pie.
Judy says
That really looks so good. I love shortbread and I love pumpkin pie…I bet the two combined is awesome. Thanks for sharing at DIYbyDesign.
Addicted to Recipes says
Looks beautiful! Thanks so much for sharing at Scrumptious Sunday at Addicted to Recipes! Hope to see you at the next link party, starting Sunday!
http://iamaddictedtorecipes.blogspot.com
Kim says
Yum! I pinned for later. 🙂
Margo says
I think you’ll really like it, the shortbread crust gives it an extra crunch and sweetness! 🙂