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INGREDIENTS

For crust & crumb topping:
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
dash of salt
1/4 teaspoon ground cinnamon
1/2 cup shortening
1 egg
1 teaspoon LorAnn Buttery Sweet Dough Emulsion

For Filling:
1 - 15 ounce can pumpkin puree
3/4 cup granulated sugar
1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion

DIRECTIONS

1. Preheat over to 375°F. Grease an 8" x 8" square pan. 
2. Combine dry ingredients in a food processor and pulse to combine. Add shortening and pulse until mixture resembles course crumbs. Add eggs and emulsion and pulse to combine. Using two-thirds of the mixture, press into the bottom of the pan to form a crust. 
3. In a medium mixing bowl, combine pumpkin, sugar and spices and stir to combine. Spread mixture over crust and sprinkle with remaining crumb mixture. 
4. Bake for 35–40 minutes or until golden brown. Cool on rack and refrigerate for at least one hour. Cut into squares to serve. Refrigerate to store.