Ingredients:

  • 2 ½ cups All-Purpose Flour (315g)
  • 1 cup Granulated Sugar, divided (½ cup for crust/topping base, ½ cup for streusel)
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • 1 cup Unsalted Butter (Cold, cubed)
  • 1 standard 15-ounce can Canned Pumpkin Puree (425g)
  • 2 Large Eggs, lightly beaten
  • 1 (14-ounce) can Sweetened Condensed Milk (396g)
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Allspice

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the Dry Mix: In a large bowl, whisk together 1 ½ cups of the flour, ½ cup of the sugar, the cinnamon, and salt.
  3. Cut in the Butter: Add the cold, cubed butter to the dry mix. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Form the Crust: Press about two-thirds of this crumb mixture evenly into the bottom of the prepared pan. Reserve the remaining one-third for the topping.
  5. Make the Filling: In a separate bowl, whisk together the pumpkin puree, eggs, condensed milk, vanilla extract, nutmeg, ginger, and allspice until the mixture is completely smooth and uniform.
  6. Layer the Filling: Carefully pour the pumpkin filling over the pressed shortbread crust and gently spread it evenly with a spatula.
  7. Create the Streusel: To the reserved crumb mixture, stir in the remaining ½ cup of sugar and the remaining ½ cup of flour until just combined and crumbly.
  8. Top and Bake: Sprinkle the streusel mixture evenly over the pumpkin filling. Bake for 45–50 minutes, or until the edges are set and lightly golden.
  9. Cool Completely: Allow the bars to cool completely on a wire rack before lifting them out by the parchment handles and slicing into 16 squares. Cooling is crucial for neat cuts.