Ingredients:
1 cup pumpkin puree (canned or fresh) 1/3 cup granulated sugar 1/3 cup brown sugar, packed 1/2 cup of room temperature butter 1 large eggs 1/2 cup heavy cream 1 teaspoon vanilla extract 1 Tablespoon of pumpkin spice 1/4 teaspoon salt**For the Crumble Topping:**
1 box of Calhoun Bend Mill Blueberry Crumble Mix 1/4 cup butter, melted**For the Glaze**
1/2 cup of powdered sugar 1 Tablespoon of Milk 1 teaspoon of pumpkin spiceInstructions:
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper.
2. **Prepare the Pumpkin Filling:**
In a mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Mix with a mixer the butter with the sugar until smooth. Mix in the eggs, heavy cream, vanilla, pumpkin spice, and salt until smooth. Fold in the flour. Pour the pumpkin mixture into the prepared baking dish.
3. **Make the Crumble Topping:**
In another bowl, combine the melted butter with 1 package of Calhoun Bend Mill Blueberry Crumble Mix. Pour it on top of the pumpkin mixture.
4. **Bake:**
Bake in the preheated oven for about 35-40 minutes, or until the filling is set and the topping is golden brown.
5. **Make the Glaze**
Combine 1/2 cup of powdered sugar with 1 tablespoon of milk and a teaspoon of pumpkin spice. Set aside.
5. **Cool and Serve:**
Allow the bars to cool in the pan before cutting them into squares. Sprinkle the glaze overtop of the bars. Serve warm or at room temperature.
Enjoy your pumpkin crumble bars!