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

1. In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
2. Press into ungreased 13x9 baking pan.
3. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
4. Stir in milk and pour over crust.
5. Bake at 425u0b0 for 15 minutes.
6. Reduce heat to 350u0b0 and bake for 50 to 55 minutes more or until filling is set.
7. Cool on wire rack, then cover and refrigerate.
8. 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)