Livin' La Vida Pumpkin!

Tis the season indeed!  Everyone knows I'm obsessed with all things pumpkin (in addition to numerous other food obsessions).  This obsession became more apparent when I tried Trader Joe's Pumpkin Ice Cream.  I really should stop raving about this product for fear of increased competition.  It's only available for a limited time and last year and I was left with no choice but to ration a cup's worth.  One teaspoon serving at a time.  It was torture!

Since I  adore lemon bars, I decided to make a pumpkin version.   I found a couple recipes to use as basic guides and then created my own.  I have since received several requests to recreate this treat!  Some said that the crust was too salty.  While others expressed how they loved the contrast of the salty crust and the sweet top.  So... you decide and adjust accordingly!

For The Crust:

1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan

1 1/2 cups unbleached all-purpose flour

1/2 cup confectioners' sugar

3 tablespoons cornstarch

1 1/2 teaspoons coarse salt

Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.

To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.

Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.

For The Filling:

1 stick (1/2 cup) unsalted butter, at room temperature

3/4 cup packed dark brown sugar

3/4 cups canned pumpkin

½ cup pumpkin butter

3 large eggs, separated

1 1/2 tablespoons cornstarch

1/4 teaspoon cinnamon

¼ teaspoon TJ’s Pumpkin Pie Spice

1/4 teaspoon salt

1/2 cup milk

In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, Pumpkin Pie Spice, cinnamon and salt, then beat in the milk.

In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.

Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20-25 minutes.

Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

Optional: top with confectioners’ sugar

Crust recipe by Martha Stewart.  Filling recipe adapted significantly from Food & Wine.