Pumpkin Tart with Press-In Shortbread Tart Shell
This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.
Pie can be refrigerated for up to 2 days.
When originally featured in the November 2009 issue of Martha Stewart Living, this recipe was titled "Easy Pumpkin Pie with Press-In Shortbread Crust." It was prepared in a 9-inch pie dish with Press-In Shortbread Pie Crust and called for a baking time of 65 to 70 minutes.