Ingredients
1-3/4 cups sugar, divided1-1/2 cups all-purpose flour1/2 cup cold butter4 large eggs, lightly beaten1 can (29 ounces) solid-pack pumpkin1 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves2 cans (12 ounces each) evaporated milkWhipped cream and additional ground cinnamon, optional
Preparation
In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.
Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.
