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Pumpkin Shortbread




Source of Recipe


from tasteofhome, online newsletter


List of Ingredients




1/4 c. + 1 1/2 c. sugar, separated
1 1/2 c. flour
1/2 c. cold butter
4 lightly beaten eggs
1 29oz. can solid pack pumpkin
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 12oz. cans evaporated milk
whipped cream and additional ground cinnamon, optional

Recipe



Preheat oven to 425. Need an ungreased 13x9x2" baking pan.
In a bowl, combine the 1/4 c. sugar and flour.
Cut in butter until the mixture resembles coarse crumbs.
Press crumbs into the bottom of the baking pan and set aside.
Combine the eggs, pumpkin, salt, spices and the 1 1/2 c. sugar together.
Stir in the evaporated milk and pour over top of the crust.
Bake for 15 minutes.
Reduce heat to 350 and bake 50 - 55 minutes longer or until knife
inserted in center comes out clean.
Let cool on a wire rack.
Cover and refrigerate overnight.
Cut into squares.
Top with whipped cream and sprinkle with cinnamon if desired.
Makes 15 - 18 servings.