Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.

Step 2: Prepare the Crust

• In a mixing bowl, combine the gluten-free flour, softened butter, powdered sugar, vanilla extract, and salt. Mix until the dough comes together.
• Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes or until lightly golden.

Step 3: Make the Pumpkin Filling

• In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and evaporated milk. Whisk until smooth and well combined.

Step 4: Combine and Bake

• Pour the pumpkin filling over the pre-baked crust, spreading it evenly. Bake for an additional 25–30 minutes or until the filling is set and a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

• Allow the pumpkin squares to cool in the pan on a wire rack. Once cooled, cut into squares and dust with powdered sugar if desired.