Pumpkin Shortbread Dessert

By Susan52

Ingredients

• 1-3/4 cups sugar, divided
• 1-1/2 cups all-purpose flour
• 1/2 cup cold butter
• 4 large eggs, lightly beaten
• 1 can (29 ounces) solid-pack pumpkin
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 cans (12 ounces each) evaporated milk
• Whipped cream and additional ground cinnamon, optional

Preparation

Step 1

In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.

In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.

Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.