KEY INGREDIENTS
INGREDIENTS
- ●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 light ice cream (optional)
MAKE IT
Step 1
Preheat oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray.
Step 2
Combine flour, cornstarch, pumpkin pie spice and salt in small bowl.
Step 3
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.
Step 4
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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