Instructions
- CRUST:
- Preheat the oven to 300F degrees and line the bottom and sides of an 8×8″ baking pan with parchment paper.
- Beat the butter on high speed for 5 minutes until it turns pale, then mix in the brown sugar, vanilla, and salt. Add the flour and mix until combined.
- Press the mixture into the parchment-lined 8×8″ pan and bake for 15 minutes then cool on a wire rack. Increase the oven temperature to 350F degrees.
- PUMPKIN LAYER: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, and pumpkin pie spice until smooth. Pour over the cooled base and spread evenly. Bake for 25 minutes.
- CRUMBLE TOPPING: Mix the flour, brown sugar, oats, salt, cinnamon, and melted butter with a fork until just combined and crumbly.
- Remove the pan from the oven and carefully sprinkle the crumble evenly over the top. Bake for another 15-20 minutes until set with a slight jiggle in the center.
- Cool completely in the pan, then transfer to the fridge for at least 3 hours. Cut into 9-12 pieces and serve.
- Recipe by our friend Callan @TheCozyPlum
