Pumpkin Shortbread Dessert

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

1. In a bowl, combine 1/4 cup sugar and flour.
2. Cut in butter until the mixture resembles course crumbs.
3. Press into an ungreased 13' x 9" x 2" baking pan.
4. In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
5. Stir in milk.
6. Pour over crust.
7. Bake at 425 degrees for 15 minutes.
8. Reduce heat to 350 degrees.
9. Bake 50-55 minutes longer or until filling is set.
10. Cool on a wire rack.
11. Cover and refrigerate overnight.
12. Cut into squares.
13. Top with whipped cream and sprinkle with cinnamon if desired.

sugar, flour, cold butter, eggs, solid pack pumpkin, salt, ground cinnamon, ground ginger, ground cloves, milk, whipped cream, additional ground cinnamon

Taken from www.food.com/recipe/pumpkin-shortbread-dessert-104925 (may not work)