Ingredients
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1 3/4 cups sugar, divided
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1 1/2 cups all-purpose flour
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1/2 cup cold butter or 1/2 cup margarine
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4 eggs, lightly beaten
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1 (29 ounce) can solid pack pumpkin
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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2 (12 ounce) cans evaporated milk
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whipped cream
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additional ground cinnamon
Instructions
- In a bowl, combine 1/4 cup sugar and flour.
- Cut in butter until the mixture resembles course crumbs.
- Press into an ungreased 13' x 9" x 2" baking pan.
- In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
- Stir in milk.
- Pour over crust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees.
- Bake 50-55 minutes longer or until filling is set.
- Cool on a wire rack.
- Cover and refrigerate overnight.
- Cut into squares.
- Top with whipped cream and sprinkle with cinnamon if desired.