Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 large (100g) eggs
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Pulse flour, sugar, and salt in a food processor. Add cold cubed butter and pulse until the mixture looks like coarse sand or wet powder.
  3. Press the mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake for 12-15 minutes until the edges are just starting to turn a pale gold. Remove and let cool slightly.
  5. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.