How to make it
Line a 9x13 pan with parchment paper and preheat the over to 350F.
In a stand mixer with a paddle attachment, cream together butter and sugar. Add in flour and mix until just combined.
Press shortbread crust into baking pan, spreading evenly.
Bake for 15 minutes, until edges are just lightly golden.
While the base bakes, combine pumpkin, sugar, eggs, coconut milk, coconut nectar, vanilla, cinnamon, lemon, and spices in a blender. Mix on high, scrapping edges occasionally until combined into a silky homogeneous mixture.
Remove base from oven and pour on pumpkin layer. Using a spatula, spread evenly.
Return to oven and bake for an additional 35-45 minutes. They are done when you press on the centre gently and it springs bag.
Allow to cool fully before cutting.
Serve with whipped cream, ice cream, or powdered sugar.
What you’ll Need
Base
1 Cup Butter, room temperature
2 Cups Flour
1/2 Cup Powdered Sugar
Dash of salt
Pumpkin Layer
2 Cup Pumpkin Puree
3/4 Cup Brown Sugar
3 Eggs
1/2 Cup Coconut Milk
1/3 Cup Coconut Nectar
1 tsp Vanilla
2 tsps Lemon Juice
1 tsp Cinnamon
1/2 tsp All Spice
1/2 tsp Ginger
Dash of salt
