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    Pumpkin Shortbread Dessert


    Source of Recipe


    Unknown
    Pumpkin Shortbread Dessert

    1-3/4 cups sugar, divided
    1-1/2 cups all-purpose flour
    1/2 cup cold butter or margarine
    4 eggs, lightly beaten
    1 can (29-oz.) pumpkin
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    2 cans (12-oz. each) evaporated milk
    Whipped cream & cinnamon, optional

    In a bowl combine 1/4 cup sugar and flour; cut in cold butter or margarine until the mixture resembles coarse crumbs. Press into an ungreased 13x9x2-inch baking pan.
    In a bowl combine eggs, pumpkin, salt, cinnamon, ginger, cloves and remaining sugar.
    Stir in evaporated milk, mixing well. Pour over crust.

    Bake at 425° F. for 15 minutes. Reduce heat to 350° F. and bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. Cut in squares and top with whipped cream and a sprinkle of cinnamon, if desired.

    Yield: 15-18 servings

 

 

 

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