Best Pumpkin Shortbread Dessert Recipes

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PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

Steps:

  • In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST



Pumpkin Dessert Squares With Shortbread Crust image

This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 1 (8x8-inch)

Number Of Ingredients 15

1 cup flour
1/3 cup sugar
1/3 cup cold butter, cut into small pieces (no subs!)
1 pinch salt
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 tablespoons sugar
2 large eggs
1 cup canned pumpkin puree
1 tablespoon flour
1 1/2-2 teaspoons cinnamon
1 1/4 teaspoons allspice
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine, melted
1 cup whipping cream (whipped, to taste)

Steps:

  • Set oven to 350°F.
  • Set oven to second-lowest position.
  • Butter an 8 x 8-inch baking pan.
  • To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
  • Press the mixture lightly into the prepared baking pan.
  • Bake crust for 15 minutes, then remove from oven.
  • Meanwhile prepare the filling.
  • With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
  • Add in eggs and beat well until combined.
  • Add in the pumpkin puree, vanilla and melted butter; mix until combined.
  • In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
  • Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
  • Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.

PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

Took this off another recipe site about 2 years ago when I was searching for something a little different from the traditional pumpkin pie. Makes a lovely dessert and lots of it, to feed a family gathering. If you like shortbread and pumpkin, you'll enjoy this combination.

Provided by Nova Scotia Cook

Categories     Dessert

Time 1h35m

Yield 18 serving(s)

Number Of Ingredients 12

1 3/4 cups sugar, divided
1 1/2 cups all-purpose flour
1/2 cup cold butter or 1/2 cup margarine
4 eggs, lightly beaten
1 (29 ounce) can solid pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 (12 ounce) cans evaporated milk
whipped cream (optional)
additional ground cinnamon (optional)

Steps:

  • In a bowl, combine 1/4 cup sugar and flour.
  • Cut in butter until the mixture resembles course crumbs.
  • Press into an ungreased 13' x 9" x 2" baking pan.
  • In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
  • Stir in milk.
  • Pour over crust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees.
  • Bake 50-55 minutes longer or until filling is set.
  • Cool on a wire rack.
  • Cover and refrigerate overnight.
  • Cut into squares.
  • Top with whipped cream and sprinkle with cinnamon if desired.

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