Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (110g) granulated sugar
  • 1 can (15 oz / 425g) pumpkin purée
  • 2 large eggs
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine the graham cracker crumbs, 75g granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and bake for 8 minutes until the edges are golden brown; remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese and 110g granulated sugar until smooth and pale.
  4. Incorporate the pumpkin purée one third at a time. Add the eggs one by one, followed by the cinnamon, ginger, cloves, and salt. Mix on low speed just until combined to avoid introducing air bubbles.
  5. Pour the pumpkin mixture over the warm crust and smooth the top. Bake for 30–35 minutes until the edges are set and the center has a slight jiggle. Cool completely on a wire rack.
  6. Transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  7. Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the chilled pumpkin layer or pipe dollops onto individual bars.