Recipe: Pumpkin Shortbread Dessert

PUMPKIN SHORTBREAD DESSERT

FOR THE CRUST:
3 cups flour
2 cups sugar, divided use
1 cup butter
FOR THE FILLING:
1 ( 29 oz.) can solid-pack pumpkin puree (not pie filling)
2 cans (12 oz. each) evaporated milk
4 eggs, slightly beaten
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp ground cloves

Preheat oven to 425 degrees F.

In a bowl, combine flour and 1/2 cup sugar. Cut in butter. Press evenly and firmly into a 13x9x2 inch pan.

Combine the remaining 1 1/2 cups sugar with the remaining ingredients. Pour over crust.

Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for 55 minutes, or until filling is set. Cool. Chill for 8 hours before serving.

Servings: 18
Source: Home Cooking magazine, October 1998