Pumpkin Shortbread Dessert –

Makes 15 servings

Kim

ingredients

1 3/4 c. sugar
1 1/2 c. flour
1/2 c. cold butter
4 eggs, lightly beaten
29 oz. pumpkin
1 t. salt
1 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
2 – 12 oz. evaporated milk

directions

In a bowl, combine 1/4 c. sugar and flour, cut in butter until 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 425 for 15 minutes. Reduce heat at 350 and bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. Cut into squares, serve with whipped cream and sprinkle with cinnamon.

Source: Kim