Pumpkin Shortbread Dessert

1 3/4 cup sugar, divided
1/2 cups flour
1/2 cup cold butter
4 eggs, lightly beaten
1 can ( 20 oz.) solid pack pumpkin
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 can ( 12 oz. each) evaporated milk
whipped cream or Cool Whip  and additional cinnamon, Optional
Instructions

• In a bowl, combine 1/4 cup sugar, and flour, cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13x9 baking pan. In a bowl combine 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 wire rack. Cover and refrigerate overnight. Cut into squares. Top with whipped cream and sprinkle with cinnamon, if desired.