As posted on Dallas Morning News

• Nonstick cooking spray
• 1 ¼ cups all-purpose flour
• ½ cup cornstarch
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1/3 to ½ cup canned pumpkin (use ½ cup for a softer shortbread)
• 2 teaspoons sparkling (large-crystal) sugar or substitute granulated sugar
• Dreyer's Butter Pecan Ice Cream

Preheat oven to 300 F.

Spray bottom of a 9-inch fluted tart pan with removable bottom with nonstick cooking spray. Combine flour, cornstarch, pumpkin pie spice and salt in small bowl. Set aside. Beat butter and powdered sugar in large mixer bowl until creamy.

Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top. Bake for 80 minutes or until firm and golden brown.

Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream. Makes 12 servings.

Source: Nestleusa.com