I am not the best mom at including the kids when I’m cooking, so I try to set aside times for them to cook or bake. Today I got everything ready when they were in their rooms for quiet time. I told them quiet time was over with a, “Hurry and clean your room. We’re cooking today!” Hmm their rooms are always done in record time this way!
I didn’t need to worry. It was delicious. My kids love pumpkin pie but usually leave the crusts on their plates. They LOVED the shortbread crust! My husband, who is a die hard pie lover, did miss his pie crust though.
2 (15 oz) cans Pumpkin pie filling
1/2 teaspoon salt
2 1/2 cups milk
1 cup brown sugar (packed)
3 Tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup sugar
1 1/2 cups flour
1/2 cup cold butter
Mix until crumbly and pat into a 13x9x2 inch pan.
Fill with your favorite pie filling (enough for two pies.)
Bake at 425 for 15 min. Reduce heat to 350 and bake for 50 min. longer.