Pumpkin Pieish Shortbread Squares
I thought about doing a cheesecake or a pumpkin sponge but I wanted to do more of a treat sized dessert and lord knows I love my shortbread squares so I decided to make pumpkin pieish shortbread squares!!
I didn’t want to do plain shortbread so threw caution to the wind and went all in on my pumpkin theme and added pumpkin pie spice and cinnamon to my shortbread biscuit base and crossed my fingers. I think it works beautifully and would be delicious on its own with tea but for this recipe I’m going the whole nine yards and adding a pumpkin pie style top.
Enjoy and as always, bácáil sona!! 👩🏻🍳
PUMPKIN PIEISH SHORTBREAD SQUARES
⏲ PREP TIME: 20 minutes
⏲ BAKING TIME: 42 minutes
⏲ RESTING TIME: 3 hours
🍰 SERVINGS: 52 squares
EQUIPMENT
9 x 9 baking dish
mixing bowls
weighing scale
heavy based saucepan
whisk
INGREDIENTS
Shortbread
200g all purpose flour
5g baking powder
1/4 tsp cinnamon
1/2 tsp pumpkin pie spice
35g light brown sugar
15g granulated sugar
112g unsalted butter
1/2 tsp salt
Pumpkin Pie
15oz/ 425g pumpkin puree
14oz/ 397g condensed milk
1 tsp/ 5g vanilla extract
1 tbsp/ 15g pumpkin pie spice
1/2 tsp 2.5g cinnamon
1/8/ 1g/ pinch black pepper
60g light brown sugar
2 tbsp heavy cream
INSTRUCTIONS
Pumpkin Pie Shortbread
1.
Preheat oven to 350°F, 180°C. Grease and line a 9 x 9 inch baking dish.
2.
Sieve flour, baking soda, salt, pumpkin pie spice and cinnamon into a large mixing bowl and give it a quick mix.
3.
Add your brown and granulated sugar, mix again, and add your room temperature butter.
4.
Using your hands, roughly combine all the ingredients and rub through your fingers until you get something that resembles breadcrumbs.
5.
Throw the mix into your pan in an even layer and using your hands press it down, starting from the corners and working your way in.
Use the back of a spoon to level out the surface and prod the whole thing with a fork to reduce puffing as she bakes.
6.
Bake in the oven for roughly 12 minutes, until the top is no longer shiny or moist and the top looks set.
7.
Leave your oven on and set aside your shortbread while you’re making your filling.
Pumpkin Pie Top
1.
Add your pumpkin puree, condensed milk, spices, sugar, vanilla and cream to a heavy based saucepan and whisk together.
2.
Heat on medium until it just starts to bubble at the top.
3.
Once your shortbread is out of the oven add the pumpkin mix and return to the oven for 25-30 minutes until top is set but still a tad jiggly in the middle.
4.
Leave to cool completely in the pan and then let it set in the fridge for at least 3 hours or over night.
5.
Slice up as big or small as you like and serve with fresh cream!
