Pumpkin Shortbread Dessert
Total TimePrep: 15 min. Bake: 65 min. + chilling
Excellent recipe! I’ve made several times and has been enjoyed by all!
One of the best fall recipes I have ever made! Turned out great and looked just like the pictures in this recipe. I can see how this would be made over pumpkin pie! My family loved it! Not too sweet or too sugary and the perfect blend of pumpkin and fall spices. Hard to stop at just one piece!
I haven't made this yet, tho it looks right up my alley with one exception... why would you use canned pumpkin? Ugh
So much easier than rolling out pie crust! I cut the recipe in half and used a 9x9-inch glass baking pan; it worked out just fine and we saved us from ourselves because it was so good that we would have eaten the entire bigger pan over the course of a couple of days! This is my new go-to Thanksgiving or fall dessert.
Tastes just like a pumpkin pie, but without the mess of rolling out dough!
I had leftover butternut and acorn squashes so I used them instead of pumpkin, no one could tell the difference.
Love this recipe. I was out of cloves, so left out the other two spices and used pumpkin pie spice instead. Was delish and an easy dessert to bring to potlucks etc.
This is excellent! It's really just two pumpkin pies baked in one large pan. If you like pumpkin pie (my favorite!), you will enjoy the convenience of this easy dessert without the hassle of rolling out pie crust. The recipe is easily halved for an 8-inch square pan. Don't halve the amount of cinnamon, though, and the spice amounts will be exactly the same as those for one Libby's 9-inch pumpkin pie.
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I'll be making this for the first time for Thanksgiving and was wondering if it can be made ahead of time and frozen. Thanks!!