Pumpkin Pecan Delight Squares
For the Shortbread Base:
- ½ cup softened butter
- ½ cup light brown sugar
- A pinch (¼ teaspoon) of salt
- A dash (¼ teaspoon) of ground cinnamon
- 1¼ cups plain flour
Pumpkin Layer:
- One 15-ounce can of pure pumpkin puree
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 cup evaporated milk
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- A pinch (¼ teaspoon) of salt
- 2½ teaspoons pumpkin pie spice mix
Crunchy Pecan Crumble:
- 1 cup pecans, roughly chopped
- ⅓ cup desiccated coconut
- ½ cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- A pinch (¼ teaspoon) of salt
- ¼ cup butter, at room temperature
Preparation Method:
- Begin by heating your oven to 375°F (190°C). Ready an 8x8 inch baking pan with a non-stick spray and a parchment paper lining.
- For the crust, blend the butter, brown sugar, salt, cinnamon, and flour in a mixer until it resembles coarse crumbs.
- Firmly press the crust into the pan, bake until just golden at the edges, then let it cool as you prepare the filling.
For the Filling:
- Whisk the pumpkin puree with both sugars, milk, eggs, vanilla, salt, and spices until smooth and well-combined.
For the Topping:
- Combine the pecans, coconut, sugar, flour, cinnamon, and salt in a bowl. Work the butter into the dry ingredients until the mixture is crumbly.
Assembly and Baking:
- Pour the pumpkin mixture over the pre-baked crust. Evenly sprinkle the pecan crumble on top.
- Bake in the preheated oven until the filling is set, about 40-45 minutes.
- Allow the dish to cool, then refrigerate to set before slicing into squares.
