Directions:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the dish to form the crust. Bake for 10 minutes, then set aside.
In a large bowl, whisk together pumpkin purée, sugar, eggs, evaporated milk, spices, and salt until smooth.
Pour filling over the baked crust and spread evenly.
Bake for 45–50 minutes, or until the center is set and a knife inserted comes out clean.
Let cool completely, then refrigerate for at least 2 hours before cutting into bars.
Top each bar with a dollop of whipped cream before serving.
Prep Time: 15 minutes | Baking Time: 50 minutes | Chill Time: 2 hours | Total Time: 3 hours 5 minutes
Kcal: 280 kcal | Servings: 16 bars
Tips:
Use parchment for easy lifting and clean slices.
Make a day ahead, pumpkin flavor deepens overnight.
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