Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
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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.