Pumpkin Dessert Squares with Shortbread Crust

Name: Pumpkin Dessert Squares with Shortbread Crust
Total time: 4200 s
Yield: 16 servings
Cuisine: American
Ingredients: 1/4 cup white sugar; 1 and 1/2 cups all-purpose flour; 1/2 cup cold, unsalted butter; 1/4 teaspoon salt; 4 large eggs; 1 and 1/2 cups white sugar; 2 cans (14.5 oz) each) pumpkin (NOT pumpkin pie filling); 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 2 cans (12 oz) each) evaporated milk; 1 cup heavy whipping cream; 3 Tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Chris Gan @ChrissyAlpha

While there’s nothing quite like a pumpkin pie, making a crust from scratch can be a little tricky. This recipe delivers all the creamy goodness of a pie while avoiding the effort of making a crust. I made this for a Friendsgiving dinner, and it was a major hit, with people coming back for seconds! So, not only is it easy, but delicious, too! This is definitely a recipe that I’ll be making again and again.

The original recipe is from Taste of Home. However, I added a small amount of salt to the crust and also added some vanilla extract and nutmeg to the filling. The homemade whipped cream is optional, but highly recommended.
#Thanksgiving #Holiday #Easy #Dessert

Chris Gan @ChrissyAlpha

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Ingredients

65 to 70 minutes

16 servings

Crust
1/4 cupwhite sugar
1and 1/2 cups all-purpose flour
1/2 cupcold, unsalted butter
1/4 teaspoonsalt
Filling
4large eggs
1and 1/2 cups white sugar
2 cans (14.5 oz)each) pumpkin (NOT pumpkin pie filling)
1 teaspoonsalt
1 teaspoonground cinnamon
1 teaspoonground ginger
1/2 teaspoonground cloves
1/4 teaspoonground nutmeg
1 teaspoonvanilla extract
2 cans (12 oz)each) evaporated milk
Topping (Optional)
1 cupheavy whipping cream
3 Tablespoonspowdered sugar
1/2 teaspoonvanilla extract

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Steps

65 to 70 minutes

1

Preheat the oven to 425°F.
2

Make the crust:
Whisk together the sugar, salt, and flour. Use a pastry cutter or forks to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
3

Press the mixture into an ungreased 9 x 13” pan.
The mixture will be very sandy and dry, but once you dump it into the pan and start pressing it, it will become smooth.
4

For the Filling:
Whisk the eggs, pumpkin, salt, spices, and sugar. Stir in the evaporated milk, then pour over the crust. Pop any bubbles that come to the surface.
5

Bake at 425°F for 15 minutes.
Reduce heat to 350°F, then bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
6

To make the whipped cream:
In a chilled glass bowl and using chilled beaters, beat the heavy cream until it begins to thicken.
7

Add the powdered sugar and vanilla. Beat until soft peaks form.
8

Gently run a knife or offset spatula around the edge of the dessert to loosen it from the pan.
Cut the dessert into squares, then top with whipped cream and a light sprinkling of cinnamon.
9

Refrigerate any leftovers for up to 5 days.