For the Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp [Fleur de Sel]
2 sticks cold butter, cut into small pieces
For the Filling:
1/4 cup granulated sugar
1/4 cup brown sugar
1.5 tsp [Pumpkin Pie Spice Blend]
1/4 tsp salt
1 egg + 1 egg yolk
1 tsp [Pure Vanilla Extract]
1 1/4 cups canned pumpkin
1/3 cup evaporated milk
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 Blend]
1/4 tsp salt
2 sticks cold butter, cut in to small pieces

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.


1.For the Shortbread Crust: Preheat oven to 350°F. 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. Keep the oven heated to 350°F.
2.For the Pumpkin Filling: Whisk together all ingredients until completely combined. Pour over cooled crust. Bake for 20 minutes.
3.For the Crumb Topping: 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. Top the pumpkin with the crumb topping after the 20 minute bake time mentioned above. Continue baking for 10-15 minutes until the topping is golden brown and the center only slightly jiggles. Cool and cut into squares.

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