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Tennessee & Alabama CSA

Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co

Recipe by Anne Milneck

Ingredients

For the Salted Shortbread Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp of Fleur de Sel or Kosher Salt
2 sticks cold butter, cut into small pieces

For the Pumpkin Pie Filling:
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
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
1/4 tsp salt
Two sticks unsalted butter, cut into pieces

Instructions

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.

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.

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. Use as directed above in the second part of the baking process.

Source: Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co