You guys. I have no idea what I made. I just know that it tastes like pure heaven. It tastes really similar to pumpkin pie but the crust is different. I think you could even bake these up in a square baking dish and make pumpkin pie squares. Cute!
I had some leftover streusel from the pancakes we made recently and I’ve been brainstorming what to use it in. Not super creative, I know, but still delicious! This was also my attempt to make a dessert without eggs because I’m always out of eggs when I want to bake, it never fails. I love this recipe because the hardest part about it is having to wait until it sets before digging in!
1/2 stick butter, softened
1 tbsp brown sugar
3/4 cup flour
1 tsp vanilla extract
15 oz can pumpkin puree
14 oz can sweetened condensed milk
1 tbsp pumpkin pie spice
Two Peas & Their Pod
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 tsp ground cinnamon
3 tbsp cold unsalted butter, cut into chunks
Preheat the oven to 375º F. First, make the cinnamon streusel. In a small bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture and set aside. Next, prepare the filling in a medium bowl by whisking all the ingredients together until they are fully incorporated and set aside. For the crust, add the butter and brown sugar to a mixing bowl fitted with the paddle attachment. Cream the butter and sugar until fluffy. Add the vanilla and mix until fully incorporated. Last, add the flour and mix until the dough comes together, scraping the sides of the bowl as you mix.
Press the crust into a greased 9″ pie pan (or a square baking dish if you are making bars).
Pour in the filling and finish off with the streusel topping. Bake for 30 minutes or until the crust is golden brown. Allow to cool completely before refrigerating for 4 hours.