Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, melted
  • 0.25 cup brown sugar, packed
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 0.75 cup brown sugar
  • 2 large eggs
  • 1 tbsp pumpkin pie spice
  • 0.5 tsp salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine melted butter, brown sugar, vanilla, and salt. Stir in the flour until a soft dough forms.
  3. Press the dough firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
  4. Bake the crust for 12–15 minutes until the edges are just starting to turn a pale gold.
  5. While the crust is baking, whisk the pumpkin puree and brown sugar together until smooth.
  6. Add the eggs one at a time, whisking until fully incorporated.
  7. Stir in the pumpkin pie spice and salt.
  8. Slowly pour in the evaporated milk, whisking gently until the mixture is a uniform, creamy orange.
  9. Pour the filling over the hot crust and smooth the top with a spatula.
  10. Bake for 30–35 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle.
  11. Remove from oven and cool completely on a wire rack.
  12. Chill in the refrigerator for at least 3 hours before lifting out of the pan and slicing into squares.