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Pumpkin Pecan Shortbread is like the bar-cookie-child of pumpkin and pecan pie.
Preheat the oven to 350 F.
Add the flour, powdered sugar, pecans, and salt to the bowl of a food processor. Pulse until the nuts are chopped and the ingredients are combined. Add in the cubed butter and pulse until there are no large bits of butter. Press into the bottom of a 9×13 inch pan. Bake for 12 minutes. When done remove it from the oven and set aside.
In the same bowl of the food processor (no need to clean it out) add all of the ingredients in the pumpkin layer. Pulse until smooth and combined. Pour the pumpkin mixture over the shortbread crust and spread with a spatula. Bake for 35-45 minutes, until the center has set. Allow to cool and refrigerate until ready to eat.
Serve with store bought caramel sauce, if desired.
Adapted from Heather Christo.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!