Pumpkin Shortbread Dessert - cooking recipe

Ingredients

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

Preparation

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 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 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.