An Experimental Fresh Pumpkin Pie On A Shortbread Cookie Crust - www.myrecipecollection.net

An Experimental Fresh Pumpkin Pie On A Shortbread Cookie Crust


1 Small/MediumPumpkin
1/2 CupBrown Sugar
1/3 CupEvaporated Milk
3 TspCinnamon
3 TspNutmeg
1 TspCloves
1 TspGinger
1/4 TspSalt
1 TspButter
1Shortbread Cookie Pie Crust, unbaked
1 CupWhipped Cream, prepared

1) Cut pumpkin in quarters, clean out the insides and bake in oven on a cookie sheet for about an hour at 350 degrees or until cooked.
2) Spoon out the cooked pumpkin from the skin and puree in a blender or food processor. Let it sit overnight for a darker effect of the pumpkin.
3) Add in the rest of the ingredients with a hand blender.
4) Pour the pumpkin mixture over the spread out raw shortbread cookie dough.
5) Bake at 425 degrees for 15 minutes. Reduce heat to 300 - 325 degrees for about an hour or until the middle is not runny. Depends how well your oven works with the proper temperature. The lower the temp - the better it'll bake without burning. 5) Top with whipped cream, once cooled and enjoy!


Shortbread Pie Crust


1 CupFlour
1/2 CupCornstarch
1/2 CupIcing Sugar
3/4 CupButter, softened


1) Blend ingredients together and spread out in a round 9" pan - Set Aside.