Sugar Hubbard Pumpkin Bars

• 1 recipe shortbread dough
• 4 ounces butter, room temperature (or use 1/2 butter and 1/2 chevre)
• 1 cup (136 grams) all-purpose flour
• 1/4 cup sugar
• a pinch of salt
• Filling
• 1 cup fresh sugar hubbard squash puree (or pumpkin or butternut squash)
• 1/3 cup sugar
• 1 tablespoon vanilla extract or vanilla liqueur
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• a pinch of ground nutmeg
• a pinch of salt
• 1 large egg
• 1 egg white
• 1/2 cup coconut milk

1. Preheat the oven to 350F.
2. Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms. It's kind of magic.
3. Take the dough and press it into a 5" x 5" greased baking dish with at least 1/2 inch sides. Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. If the dough has a side crust, cover the edges with foil when you bake it off to keep them from over browning. While the dough is baking, finish preparing the filling.
4. Add the squash puree, sugar, vanilla, cinnamon, ginger, nutmeg and salt to the bowl of a mixer, and beat until smooth. Add the egg and egg white and beat, then add the coconut milk and beat a bit more. It will be quite thin, but don't worry... it will set up when you bake it.
5. Pour the filling onto the pre-baked crust (you may not use all of it), and bake for 20 to 30 minutes until the custard has set. Cool to room temperature. Refrigerate if desired (it's easier to slice when chilled, but not necessary).

recipe shortbread, butter, flour, sugar, salt, filling, fresh sugar, sugar, vanilla, ground cinnamon, ground ginger, ground nutmeg, salt, egg, egg, coconut milk

Taken from www.epicurious.com/recipes/member/views/sugar-hubbard-pumpkin-bars-52982011 (may not work)