Pumpkin Pie Squares With Shortbread Crust – recipe

This recipe was inspired by my farm. Every year we grow an acre pumpkin patch and when I was out planting it I had a moment of clarity…AH HA! Pumpkin Pie Squares with a Shortbread Crust!


Pumpkin Pie Squares With Shortbread Crust

Pumpkin Pie Squares With Shortbread Crust


  • 1 1/3 cup(s) of All Purpose Flour
  • 1/3 cup(s) of Sugar
  • 1/2 cup(s) of Butter
  • 1 250 gram package of Cream Cheese, softened
  • 1 cup(s) of Sugar
  • 1 tsp. of Cinnamon
  • 1/2 tsp. of Nutmeg
  • 1/4 tsp. of Ginger
  • 1/2 cup(s) of Pureed Pumpkin


  1. Put the flour, 1/3 cup of sugar and butter into food processor. Pulse until crumbly.
  2. Press into a 8 x 8 inch parchment lined baking dish.
  3. Bake in a 350 degree oven for 15 minutes.
  4. While the crust is cooking beat the cream cheese until fluffly.
  5. Add 1 cup sugar and the spices. Beat on high for 2 minutes.
  6. Add the pumpkin. Stir until combined.
  7. Put in the fridge.
  8. When the crust is done put in on a rack in the fridge to cool for 15 minutes.
  9. After 15 minutes pour the filling into the crust.
  10. Put back into the fridge for 25 minutes.
  11. Cut into 16 equal squares.