# What you'll need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, cold, cubed
→ Pumpkin Filling
06 - 1 can (15 oz) pure pumpkin puree
07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 2/3 cup heavy cream
10 - 1/4 cup milk
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon salt
16 - 1 teaspoon pure vanilla extract
→ Topping (optional)
17 - Whipped cream for serving
18 - Ground cinnamon for dusting
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for removal.
02 - In a medium bowl, whisk together flour, powdered sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or fingers until coarse crumbs form.
03 - Press the crust mixture evenly into the pan's bottom. Bake for 15 minutes until lightly golden.
04 - In a large bowl, whisk pumpkin puree, sugar, eggs, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla until smooth.
05 - Pour filling over hot crust and smooth the surface. Bake for 35 to 40 minutes until the center sets and a toothpick comes out mostly clean.
06 - Cool completely in the pan on a wire rack. Refrigerate at least 2 hours before slicing into bars.
07 - Serve chilled or at room temperature, topped with whipped cream and a dusting of cinnamon if desired.
