Shortbread crust, pumpkin pie filling, brown sugar crunch topping...could this dessert get any better? This one is a definite for your holiday repertoire. The crisp, salty crust is the perfect compliment to the sweet topping. Oh, and our Pumpkin Spice Tea makes the perfect pairing.
Ingredients for the Salted Shortbread Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp Murray River salt or Fleur de Sel
2 sticks cold butter, cut into small pieces
Directions for the Salted Shortbread Crust:
Preheat oven to 350 degrees. In bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Pour the mixture into a 9X9 square pan and press firmly and evenly in the bottom. Bake 20 minutes or until lightly browned. Remove from the oven and cool completely.
Ingredients for the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
¼ tsp salt
1 egg
1 egg yolk
1 tsp Pure Vanilla Extract
1¼ cups canned pumpkin
⅓ cup evaporated milk
Directions for the Pumpkin Pie Filling:
Preheat oven to 350 degrees. Whisk together all ingredients until completely combined. Pour over cooled crust. Bake for 20 minutes. Remove from oven and top with crumb topping. Continue baking for 10-15 minutes until the topping is golden brown and the center only slightly jiggles. Cool and cut into squares.
Ingredients for the Crumb Topping:
1 1/2 cup quick cooking oats
1/2 cup flour
1 cup packed light brown sugar
1 tsp Pumpkin Pie Spice
1/4 tsp salt
Two sticks unsalted butter, cut into pieces
Directions:
In a bowl, combine the oats, flour, brown sugar, Pumpkin Pie Spice and salt. Add in the butter, and using your hands, pinch the ingredients to combine. Continue working the crumb topping until it resembles course crumbs. Use as directed above in the second part of the baking process.