Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 3 tablespoons (35g) granulated sugar
  • 1 (15 ounce/425g) can pumpkin puree
  • 1 (14 ounce/397g) can sweetened condensed milk
  • 2 large eggs
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a lightly greased 9x13 inch baking pan.
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, cloves, and salt until smooth.
  3. Pour the pumpkin filling evenly over the graham cracker crust.
  4. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  5. Let the bars cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.