Gluten-Free Pumpkin Squares

To make crust, combine white rice flour, sugar, tapioca flour, dry milk powder, pudding mix, baking powder, salt, baking soda and xanthan gum. Reserve 1/2 cup and set aside to be used for crumb topping. Combine the remaining dry ingredients with melted butter and egg white. Press into the bottom of a greased 8-inch-square or 9-inch-round cake pan.

To make filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, egg and milk. Spread on top of crust.

Mix together 1/2 cup crust, brown sugar and 1/2 teaspoon cinnamon. Cut in butter with a pastry blender or pulse a few times in a food processor to make a crumbly mixture. Sprinkle over the pumpkin layer. Sprinkle with walnuts.

Bake 30 to 35 minutes, until top is browned. Cool completely and refrigerate before serving.