Ingredients
Cooking spray
3 c. all-purpose flour
1 1/2 c. (3 sticks) butter, cut into 1/2" pieces, softened
1/2 c. powdered sugar
Pinch kosher salt
3 c. pumpkin purée
2 c. heavy cream
1 c. packed brown sugar
4 large eggs, beaten
2 tbsp. all-purpose flour
1 tbsp. ground cinnamon, plus more for garnish
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 c. whipped topping, for serving
Preparation
Step 1Preheat oven to 350° and grease a 12"-x-17" baking sheet with cooking spray. In a large bowl mix flour, butter, powdered sugar, and a pinch of salt together until mixture is crumbly. Press dough evenly into prepared pan and bake until barely set and just starting to turn golden, 20 minutes. Step 2Meanwhile prepare filling: In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, flour, spices, vanilla, and salt. Pour filling over crust and bake until set and only slightly jiggly in the middle, 40 minutes. Let cool completely. Step 3 Cut into squares then dollop with whipped topping and dust with cinnamon before serving.
Looking for more ways to use all of that pumpkin you stocked up on? We have every single pumpkin puree recipe you’ll ever need. Made this? Let us know how it went in the comment section below!
