Ingredients Jump to Instructions ↓

  1. 1-3/4-cups sugar,divided 1-1/2-cups all purpose flour 1/2-cup cold butter 4-eggs, lightly beaten

  2. 1-29 ounce can solid pack pumpkin 1-teas. each salt,ground cinnamon and ground ginger 1/2-teas. ground cloves

  3. 2-12 ounce cans evaported milk Whipped cream and additional ground cinnamon,

Instructions Jump to Ingredients ↑

  1. In a bowl,combine 1/4 cup sugar and flour,cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9x2-inch baking pan. In a bowl, combine the eggs,pumpkin,salt spices and remaining sugar. Stir in milk. Pour over crust Bake @ 425 for 15 minutes. Reduce heat to 350 degrees,bake 50 to 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.


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