In a medium bowl stir together the flour, sugar, cinnamon and salt.
Add the melted butter and melted shortening, mixing just until combined.
Using your hands, press 1 ¼ cups of the mixture into the bottom of the pan, smooshing to make an even layer that fills to the corners plus a ¼” brim.
Set the remaining mixture to the side for the top.
In a small bowl, whisk together pumpkin, sugar, egg, vanilla and salt to combine.
Pour pumpkin batter and spread evenly over the surface of pressed crumbs.
Scatter (don’t press) the remaining crumbs on top of the pumpkin layer to make a loose, crumby top layer.
Bake for 25 to 30 minutes, until the crumb topping is golden brown (think the color of your favorite pie crust once baked- place my pan closer to the top heating coil of my oven to ensure this happens!).
Prep the Glaze:
In a small bowl, combine milk with ½ cup confectioners’ sugar, and whisk until smooth.
Add more confectioner’s sugar if the glaze is too loose. Cover and set aside.
Cool the bars completely before drizzling glaze atop.
Cut into 3 rows of 3 columns for a total of 9 bars.
Serve/eat cold, at room temp or warmed in the oven or toaster (if warm, I highly recommend a scoop of ice cream!).