Pumpkin Shortbread

Crust Ingredients:

• 3 cups flour
• 1/2 cup sugar
• 1 cup butter

Filling Ingredients:

• 4 eggs
• 1 large can pumpkin (3 1/2cups)
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tsp. salt
• 1 tsp. ginger
• 1 tsp. cinnamon
• 1/4 tsp. cloves
• 2 cans evaporated milk

Directions:

1. Crust: Blend and press into 9×13 (or larger) cake pan. Bake 10 minutes at 350 degrees.
2. Filling: Pour into shell. Bake 15 minutes at 425 degrees; then an additional 55 minutes at 350 degrees.

“This is just like pumpkin pie, only cut in squares.  Wonderful when you have a big family that loves pumpkin pie.  The recipe was a favorite of my mother-in-law, Lucy Mary Barbee (Alliance, OH) and has long since been a favorite with my family for 48 years.”