Prep Pan & Oven: Preheat your oven to 350°F (175°C). Line a 9x13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides for easy lifting.

Bake Shortbread Crust: In a food processor or bowl, pulse together flour, powdered sugar, cold cubed butter, and salt until a crumbly dough forms. Press firmly and evenly into the bottom of the prepared pan. Bake at 350°F for 18 to 20 minutes until lightly golden at the edges.

Whisk Pumpkin Custard: While the crust bakes, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, vanilla, and salt in a large bowl until silky and homogenous.

Pour & Bake Custard: Pour the spiced pumpkin custard directly over the warm par-baked crust. Return to the oven and bake for 30 to 35 minutes, or until the center is just set with a slight gentle wobble.

Cool Completely & Chill: Remove from oven and let cool completely at room temperature on a wire rack for 1 hour. Transfer to the refrigerator to chill for at least 2 hours (or overnight) to allow the custard to set firmly for clean slicing.

Slice & Garnish: Use the parchment paper handles to lift the chilled slab onto a cutting board. Cut into 16 even squares using a clean chef’s knife wiped between cuts. Pipe rosettes of whipped cream onto each square, dust with cinnamon, and serve!