American Pumpkin Pie Squares with Oat Crumble

Shopping list

• 200 g rolled oats

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• 100 g plain flour

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• 100 g light brown soft sugar

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• 150 g unsalted butter — melted

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• 425 g pumpkin purée (tinned) — not pie filling

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• 150 ml double cream

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• 80 g caster sugar

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• 2 piece eggs — beaten

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• 1 tsp ground cinnamon

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• 0.5 tsp ground ginger

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• 0.25 tsp ground nutmeg

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• 1 tsp vanilla extract

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Step by step

1. 1

   Preheat the oven to 180 °C (fan 160 °C). Line a 20 × 20 cm square tin with baking parchment.

2. 2

   In a large bowl, combine the oats, flour and brown sugar. Pour in the melted butter and stir until the mixture forms coarse crumbs.

3. 3

   Reserve 100 g of the oat mixture for the topping. Press the remainder firmly into the base of the prepared tin.

4. 4

   Bake the base for 12 minutes until lightly golden. Remove and reduce the oven to 170 °C (fan 150 °C).

5. 5

   In a separate bowl, whisk together the pumpkin purée, double cream, caster sugar, beaten eggs, cinnamon, ginger, nutmeg and vanilla until smooth.

6. 6

   Pour the pumpkin filling over the pre-baked base and spread evenly.

7. 7

   Scatter the reserved oat crumble over the top. Bake for 35– 40 minutes until the filling is set and the crumble is golden.

8. 8

   Leave to cool in the tin for at least 30 minutes before cutting into squares. Serve at room temperature or chilled.