Pumpkin Shortbread Dessert

Name: Pumpkin Shortbread Dessert
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

14 ingredients

8 steps

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

Directions

1

In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
2

Press into ungreased 13x9 baking pan.
3

In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
4

Stir in milk and pour over crust.
5

Bake at 425° for 15 minutes.
6

Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
7

Cool on wire rack, then cover and refrigerate.
8

Cut into squares and top with whipped cream.