Pumpkin Pie Shortbread crisp

 

Pumpkin Shortbread Crisp

Ingredients:

Shortbread Crust:

1 C Flour

1 C Powdered Sugar

1 1/2 sticks of butter melted

Filling:

1 Can of Pumpkin 

1/4 Tsp Ginger

1/2 Tsp Cloves

1 Tsp Cinnamon

1 C Powdered Sugar

1/4 C Milk

Topping:

1/2 Stick of butter

1 C Oats

1/2 C Brown Sugar

Directions:

In a bowl combine flour, one cup of powdered sugar, and your melted butter. Mix till it forms a dough. Get some mini dishes oven safe and grease them. Put the shortbread in each one in a thin layer so it will cook. Now make your pumpkin batter and pour it into each mini dish. Place them on a cookie sheet. Take your crumble and top each one with it. Bake at 400 till crust and middle is cooked.