Libby's Pumpkin Pie Tart (With an Easy Press-In Crust)

For the prep:

1. Preheat the oven to 350˚F (177˚C). Arrange one shelf in the center of the oven and one at the lowest level.

For the crust:

1. Prepare the Press-In Shortbread Crust as directed in the recipe in a 9 or 10-inch tart pan with a removable bottom.
2. Cool as directed in the recipe for at least 10 minutes (longer is fine) then return the crust to the sheet pan before adding the filling.

For the filling:

1. Whisk eggs together in a medium-sized bowl until well combined
2. Add the remaining ingredients and whisk until well incorporated.
3. Pour the filling into the cooled crust shell.
4. Bake at 350˚F (177˚C) for 30-35 minutes, until knife inserted near the center comes out clean.
5. Cool on a cooling rack. If not serving the same day, cover and refrigerate until ready to serve. Add the optional shortbread cookie garnish an or two before serving.

For the optional shortbread cookie garnish

1. Line a sheet pan with parchment paper. Set aside.
2. Place soft butter in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth.
3. Add sugar and vanilla. Stir until well combined.
4. Add the flour and cornstarch. Stir until all of the flour and cornstarch is incorporated. (The dough will be shaggy at this point.)
5. Turn the dough out onto a floured surface and press the dough into a ball. Knead a few times until smooth, then form into a ball again and press with your hands into a flat disk.
6. On a floured work surface, roll out dough to a ¼-inch thickness. Keep the work surface, the dough and your rolling pin lightly dusted with flour. Each time you roll the dough, move it to an area of the work surface that has some flour. This will keep your dough from sticking when you're cutting out the cookies.
7. Cut out leaves with leaf cookie cutters or cut them out free-form. Place the cutouts on the prepared pan. Re-roll scraps as many times as needed to use up the dough. Use a small sharp knife to cut shallow “veins” on each of the leaves.
8. Place cutouts in the refrigerator for at least one hour or up to 24 hours. When ready to bake, preheat oven to 350˚F. (177˚C).
9. Remove cookies from the refrigerator and bake for 12-14 minutes or until just beginning to turn golden at the edges. Rotate pans halfway through for even browning.