Pumpkin Shortbread Dessert

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Demonstrated by: Ruth Yamamura of Maui Electric Company.
Thanksgiving Recipes on October 1, 1995.



Pumpkin Shortbread Dessert

  • 3 cups flour
  • 2 cups sugar
  • 1 cup butter or margarine
  • 4 eggs, slightly beaten
  • 1 can (1 lb 13 oz) pumpkin
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 cans (12 oz size) evaporated milk


  1. Preheat electric oven to 425°F.
  2. In a bowl, combine the flour and 1/2 cup of the sugar; cut in butter.
  3. Press evenly and firmly into a 13 x 9 x 2-inch pan.
  4. Combine remaining 1-1/2 cups sugar, eggs, pumpkin, salt, cinnamon, ginger, cloves, and evaporated milk; pour over crust.
  5. Bake for 15 minutes; lower heat to 350°F and bake for 55 more minutes or until filling is set.
  6. Cool and refrigerate overnight before serving.

Makes 24 servings.


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This is so easy to make and delicious! Love that you just mix and bake. No separate baking time needed for the crust.

by ANONYMOUS on 11/23/2017