Pumpkin Shortbread

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    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.”

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