Preheat the oven to 425°F.

Make the crust: Whisk together the sugar, salt, and flour. Use a pastry cutter or forks to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into an ungreased 9 x 13” pan. The mixture will be very sandy and dry, but once you dump it into the pan and start pressing it, it will become smooth.

For the Filling: Whisk the eggs, pumpkin, salt, spices, and sugar. Stir in the evaporated milk, then pour over the crust. Pop any bubbles that come to the surface.

Bake at 425°F for 15 minutes. Reduce heat to 350°F, then bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight.

To make the whipped cream: In a chilled glass bowl and using chilled beaters, beat the heavy cream until it begins to thicken.

Add the powdered sugar and vanilla. Beat until soft peaks form.

Gently run a knife or offset spatula around the edge of the dessert to loosen it from the pan. Cut the dessert into squares, then top with whipped cream and a light sprinkling of cinnamon.

Refrigerate any leftovers for up to 5 days.