Pumpkin Pie Bars with Shortbread Crust

Instructions:

1. In a medium bowl, beat the softened butter and sugar until creamy.
2. Stir in the flour and salt until the mixture looks like coarse crumbs.
3. Press the dough evenly into the bottom of a parchment-lined 9x9 inch baking pan.
4. Bake at 350°F (175°C) for 15-18 minutes until the edges are just barely golden.
5. In a large bowl, whisk the pumpkin puree and brown sugar until smooth.
6. Add eggs one at a time, whisking thoroughly after each addition.
7. Stir in the cinnamon, ginger, cloves, and salt.
8. Slowly whisk in the evaporated milk until the batter is glossy and uniform.
9. Carefully pour the pumpkin mixture over the pre-baked crust.
10. Bake for 35-40 minutes, removing when the edges are set but the center still has a slight, jelly-like wobble.
11. Let the bars cool completely in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours.