Pumpkin Pie Bars

Ingredients:

For the Crust:

• 2 cups all purpose flour
• 1 stick unsalted butter, cold and cubed
• 1/2 granulated sugar
• 1/2 teaspoon salt
• 5 tablespoons ice cold water

For the Filling:

• 2 15 ounce cans pumpkin puree
• 6 large eggs
• 1 1/2 cup light brown sugar
• 1 cup milk
• 2 cups heavy cream
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice

Directions:

1. Preheat oven to 350 F. Line a 9x13 inch baking dish with parchment paper, leaving paper deeper than the dish. This helps to remove the bars later.
2. In a food processor, pulse together the flour, butter, sugar and salt. Slowly pour in the water, while pulsing. Continue to pulse until the mixture is grainy, like sand.
3. Press the mixture evenly into the bottom of your prepared baking dish.
4. Bake for 25 minutes until the crust is light and golden. Set aside.
5. Add pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, allspice and salt to a large saucepan and place over medium-low heat.
6. Stir frequently. Cook until mixture just starts to bubble when left alone for a moment.
7. In a small bowl, combine milk and heavy cream. Microwave about 90 seconds until warm.
8. In a separate small bowl, add eggs and whisk together. Slowly whisk in 1/4 cup milk mixture, tempering the eggs. Whisk in remaining mixture slowly.
9. Slowly add egg mixture to pumpkin mixture, whisking until smooth. Pour filling into pie crust.
10. Bake for an hour and fifteen minutes to an hour and and 25 minutes, until a toothpick inserted in the center comes out mostly clean.
11. Let cool for about 2-3 hours until cooled completely.Remove bars from the dish using the wings of the parchment paper. Cut off the edges, if desired, then cut into 12 even sized squares.  Garnish with whipped cream and pumpkin pie spice, if desired.

*Store in an airtight container in the fridge for up to 3 days.

Makes 12 Bars