Shortbread Pumpkin Pie
A rich and buttery pumpkin pie with a crisp shortbread crust, blending warm spices for a perfect fall dessert suitable for family gatherings or holiday celebrations.
Ingredients
Instructions
- Mix together melted butter, flour, and sugar and pat into a 9 x 13-inch pan.
- Bake at 425°F for 10 to 15 minutes.
- Beat together eggs, pumpkin, sugar, salt, cloves, cinnamon, and ginger.
- Pour the pumpkin mixture into the baked crust.
- Bake at 400°F for 15 minutes.
- Reduce temperature to 325°F and bake for an additional 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the pumpkin filling. If you want a spicier kick, add a pinch of nutmeg alongside the cloves, cinnamon, and ginger. Make sure to thoroughly mix the crust ingredients to avoid a crumbly texture. If you're short on time, you can use a store-bought pie crust instead of making your own.
Serving Suggestions
This Shortbread Pumpkin Pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. Consider serving it with a side of Overnight Cranberry Salad for a refreshing contrast. It can also be enjoyed with a warm beverage, such as chai or spiced cider, to enhance the cozy flavors of the pumpkin and spices.
Storage & Reheating
Allow the pie to cool completely before storing it. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. To reheat, slice the pie and warm in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Serve warm for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Shortbread Pumpkin Pie contains roughly 749 calories, with 12g protein, 112g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (38% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1049mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crust ahead of time?
Yes, you can prepare the shortbread crust a day in advance. After baking, allow it to cool completely, then cover it and store it in the refrigerator. When you're ready to make the pie, simply pour the filling over it and bake as directed.
What can I substitute for pumpkin if I don't have any?
If you don't have canned pumpkin, you can use homemade pumpkin puree. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth. Alternatively, butternut squash puree works as a good substitute in this recipe.
How do I know when the pie is done baking?
The pie is done when the filling is set and the center no longer jiggles. You can also insert a toothpick into the center; it should come out clean. Be careful not to overbake, as this can result in a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).