Ingredients
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon salt
2
teaspoons sugar
1
cup cold unsalted butter, cut into squares and chilled
4
to 8 tablespoons ice water
1
cup Gold Medal™ all-purpose flour
1
cup sugar
1/4
teaspoon salt
1/2
teaspoon ground cinnamon
1/2
cup butter, softened
2
eggs
1/2
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
1
teaspoon vanilla
Preparation
In medium bowl, mix first 3 Crust ingredients together with whisk. Add cold butter, and toss to coat. Using pastry blender or your fingertips, cut in butter, working until mixture looks like a coarse meal. Add 4 tablespoons of the ice water. Stir with wooden spoon. If still too dry, add more water, a tablespoon at a time, until dough comes together. Pat into a flat round. Wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, heat oven to 350°F.
In small bowl, make Streusel by stirring together the first four Streusel ingredients, then rubbing butter into the mixture until it clumps together. Place in freezer.
Roll crust dough into large rectangle. Place on foil-lined cookie sheet.
Meanwhile, in large bowl, beat Pumpkin Filling ingredients with whisk. Spread over crust. Sprinkle evenly with Streusel.
Bake 35 to 45 minutes or until set. Cut into squares, and serve. Cover and refrigerate leftovers.
