Pumpkin Shortbread Dessert
- Shortbread crust
- 1/4 cup sugar
- 1 1/2 cups flour
- 1/2 cup cold butter
- Pumpkin filling
- 4 eggs, lightly beaten
- 1 (29 ounce) can pumpkin
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 1/2 cups sugar
- 2 (12 ounce) cans evaporated milk
- whipped cream, for topping
- In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
- Press into ungreased 13x9 baking pan.
- In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
- Stir in milk and pour over crust.
- Bake at 425u0b0 for 15 minutes.
- Reduce heat to 350u0b0 and bake for 50 to 55 minutes more or until filling is set.
- Cool on wire rack, then cover and refrigerate.
- Cut into squares and top with whipped cream.
shortbread crust, sugar, flour, cold butter, filling, eggs, pumpkin, salt, cinnamon, ground ginger, ground cloves, sugar, milk, whipped cream
Taken from www.food.com/recipe/pumpkin-shortbread-dessert-76152 (may not work)