Entertain family and friends with a slice
of this delightful shortbread. Topped with sugar crystals and
paired with a scoop of holiday-inspired ice cream, this elegant
dessert is a must have for fall celebrations.
Autumn-Spiced Pumpkin
Shortbread
- Nonstick cooking spray
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1/3 to 1/2 cup LIBBY'S 100% Pure Pumpkin (use 1/2 cup for a softer
shortbread)
2 teaspoons sparkling or granulated sugar
Pumpkin Spice or Eggnog DREYER'S or EDY'S SLOW CHURNED Light
Ice Cream (optional)
- Preheat oven to 300°F (150°C).
Grease baking sheet or pizza pan. Spray bottom of 9-inch fluted
tart pan with removable bottom with nonstick cooking spray.
- Combine flour, cornstarch, pumpkin pie
spice and salt in small bowl.
- Beat butter and powdered sugar in large
mixer bowl until creamy. Beat in pumpkin until combined. Add
flour mixture and mix until just incorporated. Spread dough into
prepared pan; smooth top.
- Bake for 80 minutes or until firm and
golden brown. Immediately sprinkle top with sparkling sugar.
Cool for about 10 minutes; remove side from pan. Use long, serrated
knife to cut into wedges. Serve warm with ice cream.
Makes 12 servings.
Nutritional Information Per Serving (1/12
of recipe): Calories: 190 Calories from Fat: 100 Total Fat: 11
g Saturated Fat: 7 g Cholesterol: 30 mg Sodium: 100 mg Carbohydrates:
22 g Dietary Fiber: .5 g Sugars: 8 g Protein: 2 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
