Ingredients
Method
Nutrition
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Step 1
Line a 9x5 loaf pan with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together for 1-2 minutes.
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For
8
M
I
For the Shortbread Crust
113
g
Unsalted butter, room temp
56
g
Powdered sugar
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Per Serving
Calories
358kcal
Fat
17g
Saturates
10g
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This is a great make-ahead recipe! Make the pie the day before Thanksgiving and keep it in the fridge overnight. Make the meringue the morning of and keep it the fridge until ready to serve! Be sure to bake the shortbread crust until it's fully baked through, about 40 minutes or so. It won't bake very much when it goes in the oven the second time with the filling, and you don't want to come out with an unbaked crust. If you don't want as thick of a crust, you can easily cut the recipe in half! The pumpkin filling comes together very quickly, so wait until the crust has about 10 minutes or so before you make it. You'll want to pour the filling over the hot crust.
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Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Line a 9x5 loaf pan with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together for 1-2 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the Shortbread Crust
113
g
Unsalted butter, room temp
56
g
Powdered sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
358kcal
Fat
17g
Saturates
10g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
This is a great make-ahead recipe! Make the pie the day before Thanksgiving and keep it in the fridge overnight. Make the meringue the morning of and keep it the fridge until ready to serve! Be sure to bake the shortbread crust until it's fully baked through, about 40 minutes or so. It won't bake very much when it goes in the oven the second time with the filling, and you don't want to come out with an unbaked crust. If you don't want as thick of a crust, you can easily cut the recipe in half! The pumpkin filling comes together very quickly, so wait until the crust has about 10 minutes or so before you make it. You'll want to pour the filling over the hot crust.
Only visible to you
Made it?
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