Pumpkin Crumb Bars

Ingredients

• 227 g unsalted butter
• 100 g brown sugar
• 290 g all-purpose flour
• 1/4 tsp salt
• 425 g pumpkin puree
• 395 g sweetened condensed milk
• 2 large eggs
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp ground cloves

Instructions

1. 1

   In a medium saucepan over medium heat, melt the butter and cook until it foams and the milk solids turn amber brown. Pour into a bowl and let cool at room temperature, then refrigerate until solidified but you can still press a finger into it. 227 g unsalted butter

2. 2

   Preheat the oven to 180°C (350°F). Line a 20×20cm (8×8 inch) pan with baking paper. Leave an overhang so you can easily lift the bars

3. 3

   Cream the brown butter until fluffy, then add in the brown sugar and mix until combined. 100 g brown sugar

4. 4

   Mix in the flour and salt until a soft, crumbly dough forms. It will be very crumbly but should hold together when pressed. 290 g all-purpose flour ,1/4 tsp salt

5. 5

   Press about two-thirds of the crumb mixture evenly into the base of the prepared pan. Bake for 15 minutes, then remove and let cool to room temperature while you prepare the filling.

6. 6

   In a separate bowl, whisk together the pumpkin puree, condensed milk, eggs, spices, salt, and black pepper until smooth. 425 g pumpkin puree, 395 g sweetened condensed milk, 2 large eggs, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp fine salt, 1/8 tsp freshly ground black pepper, 1/8 tsp ground cloves

7. 7

   Pour the filling over the base and spread evenly. Sprinkle the remaining crumb mixture all over the surface, clumping some together with your hands to make bigger chunks of shortbread.

8. 8

   Bake for around 45 minutes until the centre is just set and the top is golden. If the top is browning too fast, loosely cover with foil.

9. 9

   Let cool to room temperature, then chill for at least 4 hours before slicing.