5 stars, with modifications. I used a large jellyroll pan (11x17), tripled the crust and doubled the filling and the topping. To be more like a traditional shortbread, I substituted an equal amount of salt for vanilla. I think I could have gotten away with just a doubled crust, but some reviewers felt they didn't have enough crust so I went with a tripled batch. I added a total of about 1 1/2 tsp of pumpkin pie spice to the doubled filling. I think it could use a little more, but it's all I had. Didn't have pecans so left them out. As with other reviewers, I cut the flour in the topping down to just 1/3cup and added 1/3cup brown sugar. Then doubled the whole thing. After baking the crust, I forgot to turn my oven down to 350F but it ended up baking just fine at 400F for 25 minutes.
Was this review helpful?
13 users found this review helpful
5 stars, with modifications. I used a large jellyroll pan (11x17), tripled the crust and...