Ingredients:

  • 1.5 cups gluten-free all-purpose flour blend
  • 0.5 cup unsalted butter, cold and cubed
  • 0.25 cup granulated sugar
  • 0.25 tsp fine sea salt
  • 15 oz pumpkin puree
  • 2 large eggs
  • 0.5 cup light brown sugar, packed
  • 2 tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a bowl, whisk together the gluten-free flour, granulated sugar, and salt.
  3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs the size of peas.
  4. Firmly press the dough into the bottom of the prepared pan, ensuring the corners are tightly packed.
  5. Par-bake the crust for 12–15 minutes or until the edges turn a light mahogany-colored gold; remove from oven and let cool slightly.
  6. In a mixing bowl, beat the eggs and brown sugar until the mixture is pale and slightly frothy.
  7. Stir in the pumpkin puree, maple syrup, and vanilla extract until the mixture is completely smooth.
  8. Sift in the pumpkin pie spice and cornstarch, then whisk until no lumps remain.
  9. Carefully pour the pumpkin mixture over the warm shortbread crust and smooth the top with a spatula.
  10. Return the pan to the oven and bake for 35–40 minutes, until the edges are set and puffed but the center has a very slight jelly-like jiggle.
  11. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before lifting them out via the parchment paper and slicing.