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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.
Estimated Times
Preparation Time: 15 mins
Cooking Time: 1 hr 20 mins
Cooling Time: 10 mins cooling
Servings: 12
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. 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.
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Calories: 190
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Calories from Fat: 100
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Total Fat: 11 g
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Saturated Fat: 7 g
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Cholesterol: 30 mg
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Sodium: 100 mg
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Carbohydrates: 22 g
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Dietary Fiber: .5 g
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Sugars: 8 g
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Protein: 2 g
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VIEW DETAILED NUTRITION INFORMATION
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