Description

This dessert is definitely a party crowd pleaser. It's super delicious with an amazing shortbread-like crust and yummy filling.

Ingredients

• Dough:
• cooking spray
• 1 lb. (4 sticks) unsalted butter, at room temperature
• 1 1/4 c. powdered sugar
• 1 t. kosher salt
• 5 c. all-purpose flour, plus more for dusting*
• 1 large egg
• Filling:
• 2- 15 oz. cans pumpkin puree
• 2 1/2 c. heavy cream
• 1 1/2 c. granulated sugar
• 4 large eggs, lightly beaten
• 2 t. ground cinnamon
• 1 t. grated nutmeg
• 1 t. pure vanilla extract
• 1/2 t. kosher salt
• whipped cream, for serving

Steps

1. Position an oven rack in the bottom of the oven. Preheat oven to 350 degrees.
2. Tear off two 24-inch pieces of 18-inch-wide heavy-duty aluminum foil. Line a 10x15 inch rimmed baking sheet with the foil, crisscrossing the pieces and leaving an overhang on all sides. Fold over each overhang so it stands upright and forms a sturdy wall about 3 inches high. Crimp the corners together, and lightly coat the bottom and sides with the cooking spray.
3. Dough: