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Pumpkin Pie with a Shortbread Crust

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
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.