As a three seniors (60+) family, it is hard to find a small turkey that we wouldn’t be eating for the next month. Plus, I found out my mom doesn’t like turkey. What! Who doesn’t like turkey? Well, in my life, this makes two. Oat tolerated it for my love of turkey, and now it’s my mom. Huh!
With no help from the parental units, I came up with the menu of shrimp tempura, veggie tempura, and mom’s famous pumpkin shortbread.
Everyone loves mom’s pumpkin pie even people who hate pumpkin pie. It’s the combination of the creamy custard and the slightly sweet shortbread cookie crust. I have fiddled with this recipe over the years, changing the pan shape and size, using sweet potato, and even trying it with a regular pie crust (not the best). My sweet potato pie is based of this recipe. Here’s my adjusted version.
Mom’s Famous Pumpkin Shortbread–adjusted
makes 9 x 13 pan, roughly 20 pieces
Pre-heat oven 425º
- 3 c flour
- 1/2 c sugar
- 1 c cold butter, cut into small pieces
Prep pan with a light coat of non-stick spray, be sure to get the sides. Mix flour and sugar, cut in the butter with a pastry cutter, till a sandy texture. Press flour mixture into the pan, slightly up the sides. Refrigerate crust while you mix up the filling.
- 4 eggs, beaten
- 1 t salt
- Large can of pumpkin about 3 1/2 cups**
- 1 1/2 c sugar
- 1 t cinnamon***
- 1 t ground ginger***
- 1/2 t grounded cloves***
- 3 1/2 c evaporated milk
- 1 t vanilla
Combine all the filling ingredients, making sure it is blended well.
Pour the filling into the crust—Bake at 425º for 20 minutes. Turn down the oven to 350º and bake for 55 minutes or when the toothpick comes out clean.
*If you want to use the springform pan instead of the 9×13 pan, half the crust amounts. The baking time will differ because it has a thicker filling. It has a longer bake time at 350, about 1 hour 15 minutes. Test with a toothpick. The center shouldn’t be jiggly. Cool to room temp. Then put in the refrigerator to set.
** I’ve used both can and roasted pumpkin for this pie. The differences would be you can control the caramelization, chunkiness, and you will have pumpkin seeds to roast up as a snack. My preferred pumpkin is Kabocha because of its smooth texture.
*** I use my spice mix. Here are the proportions: 1 t cinnamon and ground ginger, 1/2 t ground cloves, 1/4 t nutmeg. I mix up a large batch and keep it in a small jar in the spice cabinet. I used 3 t of the mix in the pie. You also can use it in apple pie, oatmeal, or whatever suits your fancy.