Pumpkin Shortbread Dessert - cooking recipe

Ingredients

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)

Preparation

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