Pumpkin Dessert Squares with Shortbread Crust
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
Pumpkin Dessert Squares with Shortbread Crust
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
Cooking Instructions
- 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.
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