Pumpkin Pecan Delight Squares

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:

1. Begin by heating your oven to 375°F (190°C). Ready an 8×8 inch baking pan with a non-stick spray and a parchment paper lining.
2. For the crust, blend the butter, brown sugar, salt, cinnamon, and flour in a mixer until it resembles coarse crumbs.
3. 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:

1. Whisk the pumpkin puree with both sugars, milk, eggs, vanilla, salt, and spices until smooth and well-combined.

For the Topping:

1. 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:

1. Pour the pumpkin mixture over the pre-baked crust. Evenly sprinkle the pecan crumble on top.
2. Bake in the preheated oven until the filling is set, about 40-45 minutes.
3. Allow the dish to cool, then refrigerate to set before slicing into squares.