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Preheat your oven to 350°F, then line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine flour, sugar, salt, and softened butter. Mix until it soft dough forms.
Press the dough evenly into the bottom of the prepared pan then bake in the preheated oven for 15-18 minutes or until lightly golden brown.
In a bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Stir in the evaporated milk (or heavy cream) until well combined.
Pour the pumpkin filling over the hot pre-baked shortbread crust.
Bake for 45-50 minutes, or until the filling is set in the outside and slightly jiggly in the center or a toothpick inserted into the center comes out mostly clean.
Allow the bars to cool completely in the pan, before chilling them in the fridge for a few hours to set for at least 2 hours.
Once cooled, lift the bars out using the parchment paper and cut into squares. Top with whipped cream and enjoy!