| 1 Small/Medium | Pumpkin |
| 1/2 Cup | Brown Sugar |
| 1/3 Cup | Evaporated Milk |
| 3 Tsp | Cinnamon |
| 3 Tsp | Nutmeg |
| 1 Tsp | Cloves |
| 1 Tsp | Ginger |
| 1/4 Tsp | Salt |
| 1 Tsp | Butter |
| 1 | Shortbread Cookie Pie Crust, unbaked |
| 1 Cup | Whipped 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!
1) Blend ingredients together and spread out in a round 9" pan - Set Aside.
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 Cup | Flour |
| 1/2 Cup | Cornstarch |
| 1/2 Cup | Icing Sugar |
| 3/4 Cup | Butter, softened |
1) Blend ingredients together and spread out in a round 9" pan - Set Aside.
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