Creamy Pumpkin Bars

• FOR THE CRUST:
• 6-5/8 ounces, weight Pastry Flour
• 4 ounces, weight Brown Sugar
• 3-1/4 ounces, weight Hazelnut Flour
• 5 ounces, weight Butter
• FOR THE EGG WASH:
• 1 Tablespoon Heavy Cream, Half-and-Half, Or Milk
• 1 Large Egg Yolk
• FOR THE FILLING:
• 3/4 pounds, 7/8 ounces, weight Cream Cheese
• 1/4 ounces, weight Vanilla
• 1/2 teaspoons Allspice
• 1-1/2 teaspoon Cinnamon
• 1/2 pounds, 1-2/3 ounces, weight Sugar
• 1 ounces, weight Maple Syrup
• 7 ounces, weight Pumpkin Puree
• 7 ounces, weight Eggs (about 4 Eggs)

1. For the Hazelnut Streusel Crust:
2. Mix together the pastry flour, brown sugar, hazelnut flour and butter. Press half of the streusel into a lined pan. Add egg wash* to the crust. It will give your crust a nice shine and make it crisp. Bake at 350F for 12 minutes. Let cool.
3. * For the egg wash:
4. Beat egg yolk with the cream and brush on the surface of the crust with a pastry brush.
5. Pumpkin Filling
6. Maple syrup, pumpkin puree, eggs and cream cheese should be room temperature. Cream the cream cheese, vanilla, and spices together in a mixer.
7. While continually mixing, add sugar, then syrup, then pumpkin, and lastly the eggs. Scrape down the bowl in between mixing to incorporate all the ingredients.
8. Pour filling over the baked streusel base and top with the remaining streusel.
9. Bake at 300F for 30 minutes.
10. Cool overnight and portion the next day.

flour, weight brown sugar, weight hazelnut flour, butter, egg wash, heavy cream, egg, filling, ube, ubc, allspice, cinnamon, weight sugar, syrup, weight eggs

Taken from tastykitchen.com/recipes/desserts/creamy-pumpkin-bars/ (may not work)