- 2 1/2 c. The Fresh Market Unbleached All Purpose Flour
- 1/2 tsp. kosher salt
- 2 1/2 sticks unsalted butter, cold, cut into cubes
- 1/4 c. + 2 tbsp. light brown sugar
- 1/4 c. + 2 tbsp. granulated sugar
- 1/4 c. dark brown sugar
- 1/2 c. granulated sugar
- 2 tsp. Dynasty Chinese Five Spice Powder
- 1/4 tsp. salt
- 2 large eggs
- 15 oz. canned pumpkin puree
- 12 oz. evaporated milk
- Whipped Cream:
- 2 c. heavy whipping cream
- 1/4 c. powdered sugar
- 2 tsp. pure vanilla extract
- 1 tsp. Dynasty Chinese Five Spice Powder
- 1 tsp. cream of tartar (optional)
For the crust, sift the flour and salt together and set aside. In a separate bowl, cream the butter and sugars with a mixer at medium speed for 2 minutes. Reduce the mixer speed to low, and beat in the flour and salt mixture.
Preheat the oven to 350°. Line a 9”x13” baking pan with parchment paper, allowing 2” of overhang on both long sides of the pan. Transfer the dough to the pan and press it over the bottom and 1 ¼” up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.
Bake the crust for 30-35 minutes, until golden brown. Halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack after baking, and let the crust cool before filling.
While the crust cools, increase the oven temperature to 425° and begin preparing the filling. In a small bowl, whisk the sugars with the Chinese Five Spice Powder and salt. In a medium bowl, whisk the eggs. Add the sugar mixture to the eggs, then whisk in the pumpkin puree and the evaporated milk until smooth.
Pour the filling into the cooled crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for 25 minutes longer, until the filling is fully set. Transfer the pan to a wire rack and let cool completely. Cut into bars.
For the Whipped Cream, chill a mixing bowl and beaters in the refrigerator until ready to prepare. Beat whipping cream on high speed until soft peaks appear, about 2 minutes. Gradually add powdered sugar, vanilla extract, Chinese Five Spice Powder, and Cream of Tartar, and continue beating until your desired whipped cream consistency is achieved, being sure to scrape the sides of the bowl at least once. Dollop onto cooled bars just before serving.
Cook’s note: The bars can be refrigerated up to 2 days. Serve chilled or at room temperature.