Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) light brown sugar, packed
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.75 cup (180g) pumpkin puree
  • 0.5 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) pumpkin pie spice
  • 3 oz (85g) white chocolate, melted and cooled slightly
  • 1 cup (240ml) heavy whipping cream, cold

Instructions:

  1. Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Stir until the mixture resembles wet sand. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang. Press the mixture firmly into the bottom until densely packed and level. Freeze for 10 minutes.
  2. In a large bowl, beat softened cream cheese and powdered sugar until completely smooth. Mix in pumpkin puree, vanilla extract, and pumpkin pie spice. Slowly beat in the melted white chocolate on low speed.
  3. In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula until combined but still airy. Spread the filling evenly over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight.
  4. Lift the bars out of the pan using the parchment paper handles. Heat a sharp knife under hot water, wipe dry, and make one clean slice, repeating the heating and wiping process between every cut.