Step 1

Preheat the oven: Preheat the oven to 425°F. Line a 9x13-inch baking dish with parchment paper hanging off the sides to make it easy to lift out.

Step 2

Make the crust: Add the butter to a large bowl and blend it until smooth using an electric mixer or stand mixer set at medium speed for about 30 seconds. Add the icing sugar and continue mixing until well incorporated. Scrape down the sides of the bowl and combine thoroughly. Add flour and mix at low speed until well blended. The mixture will be crumbled and soft.

Step 3

Pat crumbs in dish: Pat the shortbread crumbs into the prepared baking dish.

Step 4

Make the pumpkin filling: In a large mixing bowl add the pumpkin, eggs, salt, pumpkin pie spice, brown sugar and mix until well combined. Add the evaporated milk and continue mixing until well incorporated.

Step 5

Pour mixture over crust: Pour the pumpkin mixture over the shortbread crust in the prepared baking dish.

Step 6

Bake at 350°F: Transfer the baking sheet to the oven and bake for 15 minutes. Lower the heat to 350°F and continue baking for another 50 to 55 minutes or until the filling is set.

Step 7

Cool and finish: Cool completely then refrigerate for 2 hours. Use the parchment paper to lift out the pie, then cut into squares. Top with whipped cream and serve.