Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pumpkin Shortbread Bars
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- #73847
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 3/4 cup sugar, divided
1 1/2 cup all-purpose flour
1/2 cup cold butter or margarine
4 eggs, lightly beaten
1 can (29 ounce size) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounce size) evaporated milk
whipped cream
ground cinnamon (optional)
directions
In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2-in. baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; 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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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
What does cut in mean?
It means you don't want to make a paste out of the dough but rather "cut" the butter into pieces while blending it. You should use a pastry cutter or two knives or a fork to mix it to achieve this (as opposed to using a mixer or something that would make it too smooth). This technique keeps the crust more flaky.