Select a size: | | | |
| Prep Time Cook Time |
Servings 18 | Difficulty Easy |
Ingredients
- FOR THE CRUST:
- 1-½ cup Flour
- ¾ cups Powdered Sugar
- 1 cup Pecans, Unsalted
- ½ teaspoons Salt
- ¾ cups Cold Unsalted Butter, Cubed
- FOR THE PUMPKIN LAYER:
- 15 ounces, weight Canned 100% Pumpkin
- 1-⅓ cup Sugar
- 1 Tablespoon Vanilla
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ½ teaspoons Salt
- 2 whole Eggs
- ⅔ cups Cream
- FOR THE TOPPING:
- Store Bought Caramel Sauce, Optional
Preparation Instructions
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.
