Home ยป Pumpkin "Pie" with a Shortbread Crust

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-with-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" with a Shortbread Crust, Joyful Homemaking

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

Pumpkin "Pie" with a Shortbread Crust, Joyful Homemaking

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

Pumpkin "Pie" with a Shortbread Crust, Joyful Homemaking

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" with a Shortbread Crust, Joyful Homemaking

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

Pumpkin "Pie" with a Shortbread Crust, Joyful Homemaking

Pumpkin Pie with a Shortbread Crust

Print Recipe
Prep Time:15 mins
Cook Time:1 hr 10 mins
Total Time:1 hr 25 mins

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.
Servings: 15 -18

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

pumpkin-pie-with-shortbread-crust2

pumpkin pie with 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!

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22 Comments

  1. March 14, 2012 / 3:20 am

    YUM!!! featured this on facebook and pinning for later ~ thanks for linking up! xo

  2. 4you-withlove
    March 14, 2012 / 7:53 am

    What an awesome idea….I never have success making traditional pie crust so I’ll be trying this!

  3. Sue Alexander
    March 15, 2012 / 2:59 pm

    oh I have to pin this, I love pumpkin pie but the crust always seems yucky.

  4. Bonnie and Trish @ Uncommon
    March 15, 2012 / 10:48 pm

    That looks so delicious! Thanks for sharing!

  5. Marie Arden
    March 16, 2012 / 4:46 pm

    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!

  6. March 16, 2012 / 4:48 pm

    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.

  7. March 16, 2012 / 5:07 pm

    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.

  8. Elise
    March 16, 2012 / 7:44 pm

    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!

  9. Joyce - Quilted Nest
    March 16, 2012 / 8:07 pm

    oh yum this looks good – and I can substitute gluten free flour for that crust easily.

  10. March 17, 2012 / 9:23 pm

    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

  11. March 18, 2012 / 9:39 am

    I love shortbread crust, and your pie looks soooooooooo delicious!
    Pumpkin pie is not very familiar here, and I must try it.

  12. March 18, 2012 / 12:56 pm

    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.

  13. Cathy @ My 1929 Charmer
    March 20, 2012 / 3:18 am

    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.

  14. March 20, 2012 / 2:11 pm

    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.

  15. March 21, 2012 / 12:13 am

    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.

  16. Addicted to Recipes
    March 22, 2012 / 9:46 pm

    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

  17. Kim
    November 23, 2015 / 11:10 pm

    Yum! I pinned for later. ๐Ÿ™‚

    • Margo
      Author
      November 24, 2015 / 10:52 am

      I think you’ll really like it, the shortbread crust gives it an extra crunch and sweetness! ๐Ÿ™‚

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