By Natalie
Today we are going to look at a fall pumpkin and squash treat.
Crust Ingredients:
6 tablespoons unsalted butter
1/3 cup brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
pinch salt
Filling:
3/4 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
15 oz. can pumpkin puree / or about 2 cups fresh mashed squash, I used a combo of some leftover butternut squash and pumpkin that I had steamed earlier in the week.
2 large eggs
1 tablespoon corn starch
1 cup half and half cream
1 teaspoon vanilla
pinch of black pepper
1 tsp molasses
Preheat oven to 350 degrees
Line an 8 x 8 baking pan with parchment paper
Beat butter and brown sugar in a large bowl until creamy. Mix in flour and salt. Beat until combined. This is a pretty simple crust that is similar to making shortbread.
The mixture will be crumbly. Empty mixture into pan and press into a flat layer on the bottom of a pan. Bake for 10 minutes.
Allow crust to cool on a rack while preparing the filling.
In a bowl whisk the sugar, spices, corn starch, and pepper until combined.
Add the pumpkin or squash/pumpkin mixture, eggs, half and half, vanilla and molasses and mix until well combined. I just pulsed the mixture in the blender for about 30 seconds.
Pour filling into the crust. Return to oven for 40 to 50 minutes until it is set but the centre is still a tad jiggly. The batch I made were baked in a larger pan and were quite set when done, but still very tasty.
Cool on a rack and once cool place in the refrigerator for a while.
Lift the bars out of the baking tray using the parchment as handles, place on a cutting board slice and serve!
These are delicious topped with whipped cream dusted with a bit of cinnamon or raw brown sugar crystals or even rainbow sprinkles!