Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 (15-ounce) can (425g) pumpkin puree
  • 1 (14-ounce) can (397g) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Whipped cream (optional)
  • Chopped pecans (optional)
  • Dusting of cinnamon (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 8-10 minutes, or until lightly golden.
  5. Let crust cool slightly while you prepare the filling.
  6. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
  7. Pour the pumpkin filling evenly over the pre-baked crust.
  8. Bake for 35-40 minutes, or until the filling is set and the edges are slightly puffed.
  9. Let the bars cool completely in the pan on a wire rack.
  10. Refrigerate for at least 2 hours before cutting and serving.
  11. Cut into bars and top with whipped cream, chopped pecans, or a dusting of cinnamon, if desired.