Pumpkin Pie with Shortbread Crust Recipe
This deliciously decadent pumpkin pie with a shortbread crust is the perfect Thanksgiving treat. Full of festive spices and ingredients, all your guests will enjoy this yummy dessert!
Servings 8 people
Ingredients
Pumpkin Pie Filling:
- 2 cups pumpkin puree
- 2 large eggs
- 1 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1/2 cup half & half
Shortbread Crust:
- 10-15 shortbread/butter cookies grounded/crumbled
- 3 tbsp butter
Instructions
- In a large bowl, add the pumpkin puree and two eggs. Whisk them together, then add in the sugar, cinnamon, nutmeg, and pumpkin pie spice.2 cups pumpkin puree, 2 large eggs, 1 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1 tsp pumpkin pie spice
- Pour the half & half into the pumpkin mixture, then stir everything together until well combined.1/2 cup half & half
- In a separate bowl, add the cookie crumbs and butter. Mix until well incorporated.10-15 shortbread/butter cookies, 3 tbsp butter
- Spray a 9-inch pie pan with baking spray, then add in the cookie mixture. Press the cookie mixture into the dish and form a crust.
- Pour the pumpkin pie filling into the pie shell.
- Bake the pie at 350 F for 40-45 minutes.
- Let the pie sit for at least one hour before serving then enjoy!