Having turned my pecan pie into bar cookies, I decided to do the same with my pumpkin pie. I used the same crust recipe as for the pecan bars, but used brown sugar and added in a little cinnamon to give the dough a streusel flavor.
Pumpkin Bars with Streusel Crust
9 ounces flour (2 cups)
4 ounces brown sugar (1/2 cup, might be more like 2/3 cup if less tightly packed)
1/2 tsp. salt
7 ounces shortening
1/4 tsp. cinnamon
Combine all the ingredients well in a mixing bowl. The resulting dough will look just like streusel, all cinnamon-scented nuggets and crumbly bits of dough. Sprinkle the crumbly mixture over a 9″x13″ pan and press down to form an even layer of dough over the bottom and a bit up the sides of the pan. Bake the crust at 350 degrees for 15 minutes, then remove from oven and let cool.
14 ounces coconut milk
15 ounces pumpkin puree
3 extra large eggs
5.75 ounces brown sugar (3/4 cup)
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
In a mixing bowl, combine the pumpkin with the spices and then add the rest of the ingredients. Pour the pumpkin filling carefully over the crust and return pan to oven to bake for an additional 35 minutes, or until set on top.