Ingredients:

  • 2 cups All-Purpose Flour
  • ½ cup packed Light Brown Sugar
  • ½ tsp Salt
  • 1 cup (2 sticks) cold Unsalted Butter, cut into ½-inch cubes
  • 1 tsp Vanilla Extract
  • 3 Large Eggs, lightly beaten
  • 1 (15 oz) can Canned Pumpkin Purée (not pumpkin pie filling)
  • ½ cup Granulated Sugar
  • ½ cup Evaporated Milk
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves
  • 1 ½ cups Butterscotch Chips

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease the 9x13 inch pan and line it with parchment paper, leaving an overhang on the long sides.
  2. In a large bowl, whisk together the flour, brown sugar, and salt.
  3. Add the cold butter cubes and 1 tsp vanilla extract. Using your hands, a pastry blender, or an electric mixer, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Press the crumb mixture evenly into the prepared pan, forming a compact layer. Place the pan in the refrigerator to chill for 30 minutes.
  5. Bake the chilled crust for 15 minutes, or until the edges are just beginning to turn a pale golden hue. Remove from the oven but keep the oven running.
  6. While the crust par-bakes, whisk the eggs, pumpkin purée, evaporated milk, and the remaining 1 tsp vanilla extract together in a medium bowl until smooth.
  7. In a separate small bowl, whisk together the granulated sugar, cinnamon, ginger, nutmeg, and cloves. Add the spice mixture to the wet ingredients and whisk until fully incorporated and lump-free.
  8. Gently stir in the butterscotch chips using a rubber spatula.
  9. Pour the pumpkin filling evenly over the warm, par-baked crust.
  10. Return the pan to the oven and bake for 25 to 30 minutes. The filling is ready when the edges are set and slightly puffed, but the very centre still has a slight, barely perceptible wobble.
  11. Remove the pan from the oven.
  12. Let cool at room temperature for at least one hour, then transfer to the refrigerator for a minimum of 2 hours (or ideally, overnight) before slicing.