Pumpkin Shortbread Dessert
1-3/4 c. sugar, divided
1-1/2 c. flour
1/2 c. cold butter
4 eggs, lightly beaten
1 (29 oz.) can solid-pack pumpkin
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 (12 oz.) cans evaporated milk
whipped cream and additional ground cinnamon, optional
In a bowl, combine 1/4 c. sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13X9" baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425º for 15 minutes. Reduce heat to 350º; bake 50-55 minutes longer or until filling is set. Cool on wire rack. Cover and refrigerate overnight.
Cut into squares. Top with whipped cream and sprinkle with cinnamon if desired.