Pumpkin Pie Bars

Preheat oven to 350 degrees. Spray an 9x13 inch baking pan with non-stick cooking spray. Line the pan with parchment paper. The cooking spray will hold your parchment paper in place, help the bars to not stick and the parchment will help with lifting the bars out after baking.

Make shortbread crust bottom: In a large bowl combine 1 1/2 cups flour and 3/4 cup light brown sugar.

Cut cold cubed butter into flour brown sugar mixture until it resembles a course meal.

Pour crust crumble into prepared baking pan. Firmly press down the crust with your hand or the back of a spoon. Bake for 15-20 minutes or until cookie crust is golden.

While crust cooks make pumpkin pie top layer. In a large bowl combine pumpkin, dark maple syrup, ground cinnamon, salt, ginger and ground clove. Stir until combined.

Stir in eggs just until combined and evaporated milk a little at a time just until combined.

Pour pumpkin mixture into prepared cooked cookie crust bottom.

Bake for 30-40 minutes or until pumpkin top is set. Allow to cool, then put in the refrigerator for several hours until pumpkin bars are completely set up.

Cut into desired shapes.

Enjoy!

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