Ingredients - Shortbread Crust
1/4 cup granulated sugar
1/2 cup cold butter, cubed
29 oz can pumpkin puree (NOT pumpkin pie filling)
4 large eggs
1 tsp salt
2 1/2 tsp pumpkin pie spice
2 cups granulated sugar
2 (12 oz each) cans evaporated milk


1.Preheat oven to 425 F degrees.  Line a 9x13
2.In a small mixing bowl, combine flour and 1/4 cup sugar.  Add cubes of butter and cut into the flour mixture using a pastry cutter or two forks.  This can also be done in a food processor by pulsing until the mixture looks like coarse crumbs.
3.Press crust into the prepared baking dish in an even layer and set aside.  To a large mixing bowl, add pumpkin, eggs, salt, pumpkin pie spice, and 2 cups of sugar.  Whisk or beat together.  Add evaporated milk and stir until well combined.  
4.Pour mixture over crust in prepared pan and bake at 425 F degrees for 15 minutes.  Leave the pan in the oven and reduce oven temperature to 350 and continue baking another 50-55 minutes, until filling is set.
5.Remove pan from oven and cool completely on a wire rack.  Cover and refrigerate at least 2 hours before cutting into bars.  I usually make my bars the night before, so they're refrigerated overnight.
6.Slice into squares and serve with whipped cream and a light dusting of cinnamon if desired.

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