# What You'll Need:
→ Crust
01 - 1 cup unsalted butter, melted
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Pumpkin Filling
05 - 1 can (15 ounces) pure pumpkin puree
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 3/4 cup heavy cream
09 - 1 teaspoon vanilla extract
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon salt
→ For Serving (Optional)
15 - Whipped cream
# Method:
01 - Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine melted butter, granulated sugar, all-purpose flour, and salt in a medium mixing bowl until a crumbly dough forms.
03 - Press the prepared crust evenly and firmly into the pan. Bake for 15 minutes until lightly golden. Remove and set aside.
04 - Whisk pumpkin puree, light brown sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until smooth.
05 - Pour the pumpkin mixture over the pre-baked crust and spread evenly.
06 - Return pan to oven and bake for 30 to 35 minutes, or until the center is just set and a toothpick inserted comes out mostly clean.
07 - Allow pan to cool completely, then chill in the refrigerator for at least 2 hours to set. Use parchment overhang to lift bars from the pan. Cut into 16 squares.
08 - Top each bar with whipped cream before serving, if desired.
