If it has pumpkin in it I will eat it!
Thanksgiving is coming and I needed to share this recipe. I love ANYTHING pumpkin and this recipe is perfect for so many reasons. For anyone who has a fear of piecrust – no worries because you get to eat an amazing crust without the anxiety. Really. It makes a large pan of pumpkin perfection (15-18 servings) and it has a shortbread crust. Add a dollop of fresh whipped cream and you will never go back to traditional pumpkin pie again. Enjoy.
1 ¾ cups sugar, divided
1 ½ cups all-purpose flour
½ up cold butter
4 eggs lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 tsp. salt
1 tsp. ground cinnamon (from The Spice House)
1 tsp. ground ginger (from The Spice House)
½ tsp. ground cloves (from The Spice House)
2 cans (12 ounces each) evaporated milk
Whipped cream and ground cinnamon, optional
1. In a bowl combine ¼ cup sugar and flour, cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9x2” baking pan.
2. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
3. 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.
4. Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired.
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