Pumpkin Pecan Shortbread

Name: Pumpkin Pecan Shortbread
Total time: 30 min
Ingredients: 0.71 oz wheat flour; 1 unit egg; 1 1/2 tbsp sugar; 2 tsp butter; 1 handful walnut; 2 oz butternut squash; 1 pinch ginger; 1/2 tsp cinnamon; 1/2 tsp vanilla essence; 1/2 unit Greek yogurt

Danielle

Soul Soar

“If you're a fan of pumpkin spice, you're going to love how we changed up this traditional Fall inspired recipe by incorporating a hint of pecans for a crunchy crust.”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

egg

1 unit

butter

2 tsp

butternut squash

2 oz

Greek yogurt

1/2 unit

Pantry ingredients

wheat flour

0.71 oz

sugar

1 ^1/2 tbsp

walnut

1 handful

ginger

1 pinch

cinnamon

1/2 tsp

vanilla essence

1/2 tsp

Instructions

Preheat the oven to 350F.

Combine the butter, flour, chopped nuts, and one teaspoon of unsweetened plain Greek yogurt in a medium bowl.

In a small oven plate place the mixture and press to make a crust. Bake for about 5 minutes until the crust begins to brown.

In a medium bowl combine the pumpkin puree, about 25 grams of Greek yogurt, sugar, egg, vanilla extract, cinnamon, ginger, and mix until smooth.

Pour the pumpkin layer over the browned crust and return to the oven for approximately 15 to 20 minutes or until a toothpick comes out clean and the pumpkin layer begins to brown near the edges.

Allow to cool and garnish with raw pumpkin seeds. Store in the refrigerator.