Spiced Pumpkin Crumble Slice

Ingredients:

For the Crust and Crumble

1 ½ cups plain flour

½ cup old-fashioned oats

¾ cup Leaf brown sugar, packed

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, melted

1 tsp vanilla extract

½ cup pumpkin seeds

For the Pumpkin Filling

1 cup pumpkin purée (gently roast jap pumpkin until soft to form the puree)

½ cup caster sugar

1 large egg

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

½ tsp vanilla extract

½ cup pure cream

Method:

Heat your oven to 175°C and line a 20 x 20 cm baking tin with baking paper, leaving a little overhang on the sides so you can lift the slice out easily once baked.

In a large bowl, combine the flour, oats, brown sugar, baking soda, salt, and cinnamon. Pour in the melted butter and vanilla extract, stirring until the mixture starts to clump together and form a soft, crumbly dough. Press about two-thirds of the mix firmly into the base of your prepared tin to form the crust. Stir the pumpkin seeds into the remaining mixture and set aside for later, this will become your topping.

In a separate bowl, whisk together the pumpkin purée, sugar, egg, spices, vanilla, and cream until smooth and velvety. Make sure everything is well incorporated and no streaks remain. Pour the pumpkin mixture evenly over the prepared base. Scatter the reserved crumble mixture across the top, pressing it in lightly so it adheres without sinking into the filling. Place in the oven and bake for 40–45 minutes, or until the top is golden and the centre feels set when gently touched. Allow to cool completely in the tin before lifting out and slicing into squares. Allow to cool completely in the pan before slicing.