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.
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.
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.
Pumpkin Pie with a Shortbread Crust
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! 🙂
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!
