Ingredients:
Crust:
1¼ c flour
⅓ c powdered sugar
½ t kosher salt
10 T cold unsalted butter, cut into ¼-inch dice
Filling:
½ c sugar + 2 T water
1 c heavy cream, at room temperature
1 c pumpkin puree
¼ c brown sugar
2 T butter, room temp
Big pinch kosher salt
2 t vanilla extract
2 large eggs
Topping:
⅓ cup mascarpone or crème fraiche
⅔ cup heavy cream
Method:
Preheat oven to 325°F.
Fashion a sling out of parchment paper for an 8x8" baking pan. Set aside.
In a large bowl, mix the crust ingredients together with your fingers, until a dough forms that can hold its shape. If it gets too sticky to use your hands, continue mixing with a silicone spatula.
Press into the prepared pan and bake in the oven for 25 minutes, or until deeply golden brown. Remove and set aside.
Meanwhile, pour first the water, then the granulated sugar into a saucepan and heat over medium, without stirring, until the sugar is caramelized and coppery golden, and is just beginning to smoke. Remove from heat, pour in the cream, then the pumpkin, and whisk until smooth. Add the brown sugar, butter, salt and vanilla, and stir well. Add the eggs once the mixture has cooled to warm, rather than hot. Whisk thoroughly and pour onto the baked crust.
Return pan to the oven and bake for 25 minutes, until sides are slightly puffed and center jiggles, rather than ripples.
Cool thoroughly.
Remove from pan using parchment sling.
Whip mascarpone and cream to medium peaks, spread over pumpkin caramel, cut into 16 bars, and serve.
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