Autumn-Spiced Pumpkin Shortbread
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.
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 ice cream for accompaniment (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.