Line a 9x13 pan with parcment paperPreheat the oven to 450℉/220℃Melt the butter for the crumble topping
Shortbread Crust
In the bowl of a stand mixer, using the paddle attachment, or in a large bowl with an electric hand mixer, cream the butter and sugar until light and fluffy. Add the vanilla and scrape down the sides of the bowl as needed. Mix until the vanilla is incorporated.
1 cup butter, ⅔ cup white sugar, 2 teaspoons vanilla extract or vanilla paste
In a medium size mixing bowl, combine the flour and the salt. Add about ⅓ of the dry mixture to the butter/sugar mixture and mix until the flour is incorporated. Repeat for the other 2 additions of a ⅓ of the dry ingredients. Scrape down the sides of the bowl as needed. The mixture will be very crumbly and that is what you want.
2 cups all purpose flour
Pour the crumbly mixture onto a clean cutting board and press together with the palms of your hands. Turn the dough and keep pressing it together until it forms a ball of dough that stays together.
Press the dough into the prepared pan by breaking off pieces of the dough and pressing it into the corners and outer edges and then filling in the center until the entire bottom of the pan is covered. You do not need to go up the edges of the pan. The thickness will be about ¼-½".
Bake in the preheated 425℉/220℃ oven for 10 minutes. Remove and cool on a cooling rack while you make the pumpkin pie filling.
Pumpkin Pie Filling
Set the oven temperature to 325℉/165℃.
In the bowl of a stand mixer with the whisk attachment or in a large mixing bowl with a hand mixer, whisk together the eggs on low to medium speed until the yolks and whites are combined.
6 Large eggs
Add in the remaning filling ingredients and mix on low to medium speed until all of the ingredients are well mixed.
30 ounces pure pumpkin puree, 1 cup brown sugar, ¼ cup white sugar, 12 ounces evaporated milk, 1 Tablespoon vanilla extract or vanilla paste, 1 Tablespoon ground cinnamon, 1½ teaspoons ground nutmeg, 1 teaspoon ground allspice, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon fine grind sea salt or kosher salt
Crumble Topping
I recommend making the crumble topping while the pumpkin pie filling is baking.
I a shallow container, mix together the flour, cinnamon, and brown sugar. Pour the metled butter over the dry mixture and mix with a fork until a thick paste is formed. Spread the paste over the bottom of the shallow container and refrigerate for about 30 minutes.
1 cup all purpose flour, 1 teaspoon ground cinnamon, ½ cup brown sugar, ½ cup butter
Remove the container from the fridge and the paste should be hardened. Loosen it from the bottom of the container with a butter knife. Pour over the white sugar and break it up into small crumbles about the size of the tip of your pinky finger up to the size of a dime. They all do not need to be the same size, but try not to make them too small or too large. Use the crumble as directed in the instructions below.
¼ cup white sugar
Assembling & Baking
Pour the pumpkin filling on top fo the cooled shortbread crust and place in the oven. Bake at 325℉/165℃ for 45-55 minutes or until the center is barely jiggly when you gently shake the pan.
Spread the crumble topping over the top and increase the oven temperature to 375℉/190℃ and bake for 15 minutes. Remove from the oven and cool for about an hour on a cooling rack and then refrigerate for at least 4 hours.
Lift the pumpkin pie crumble from the pan using the parchment and cut into 2" squares. Serve & Enjoy!
The pumpkin pie filling is egg-rich, meaning there are a lot of eggs in it and even though they are cooked, this dish does require refrigeration for food safety.You can leave the pumpkin pie crumble out at room temperature for up to two hours.RefrigerationThe pumpkin pie crumble should be stored in the refrigerator and will last at least a week. I recommend freezing for longer storage.FreezerYou can either freeze the individual squares or a larger piece of the pumpkin pie crumble.What I recommend doing is placing what you want to freeze on a parchment-lined tray and freeze without covering it until it is completely frozen. Then you can transfer the frozen piece or squares to either a vacuum seal bag and vacuum seal or place it in a freezer container or bag that is air tight.You can freeze them for up to 6 months, but I recommend up to 3 months for best quality.