Gail's Haupia Pumpkin Squares

Shortbread Crust:

1/2 c. butter

1/2 c. sugar

1-1/2 c. flour

Blend butter, sugar & flour.

Pat firmly into 9" x 13" pan.

Bake at 425° (400° for convection oven) for 15 min. Set aside.

Filling:

4 eggs, slightly beaten

3 c. pumpkin (29 oz. can)

2 12 oz cans evaporated milk

1-1/2 c. sugar

1 tsp salt

1 tsp cinnamon

1/2 to 1 tsp ginger

1/2 tsp cloves

Mix all ingredients & pour on baked crust.

Bake at 350° (325° for convection) for 55 min.

Cool & refrigerate.

Haupia Topping:

1 12 oz. package Mendonca Frozen Coconut Milk

Prepare as directed on package.

Cool and pour on top of pumpkin topping.

Refrigerate & serve.