Pumpkin Pie Bars

Preparation

1. Step 1

   Prepare the crust: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment, leaving a 2-inch overhang on the two long sides.

2. Step 2

   In a food processor, combine the gingersnaps, flour, sugar and salt and process until the crumbs are finely ground. Add the melted butter and process until the crumbs are evenly moistened.

3. Step 3

   Tip the crumbs out into the prepared pan and press into an even layer. Bake until the crust is toasted and set, 8 to 10 minutes.

4. Step 4

   Meanwhile, prepare the filling: In a large bowl, whisk together the brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt and cloves. Add the pumpkin purée, evaporated milk, and cream and whisk to combine. Pour into the warm baked crust.

5. Step 5

   Bake until the filling is set but still jiggles slightly in the center, 20 to 30 minutes. Let cool at room temperature for about 1 hour. Then cover with plastic wrap and refrigerate until completely cold, at least 4 hours.

6. Step 6

   Make the topping: With an electric mixer on medium, beat the cream, confectioners’ sugar and vanilla until soft peaks form. Using the parchment overhang, lift the bars out of the pan and onto a cutting board. To serve, top the bars with whipped cream and cut into bars. Cover and refrigerate any untopped leftover bars for up to 3 days.