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Pumpkin "Pie" with a Shortbread Crust

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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
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.

Pumpkin "Pie" with a Shortbread Crust
 
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Recipe type: Dessert
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Ingredients
  • 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
Instructions
  1. 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.
  2. In a separate bowl, mix the eggs, pumpkin, salt, spices and sugar.
  3. Then stir in the evaporated milk, and pour the mixture over the crust.
  4. In a preheated 425 degree oven, bake for 15 minutes,
  5. then turn the temperature down to 350 degrees,
  6. and bake for 50 to 55 minutes more or till filling is firm.
  7. 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.

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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Comments

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

  6. 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!

  8. 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.

  9. 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!

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

  12. 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

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

  15. 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.

  17. 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.

  18. 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.

  19. 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.