• Preheat the oven to 350℉. Line a 9x9 inch square baking pan with parchment paper. Set aside. You can also spray it with cooking spray but parchment paper makes it much easier to lift the bars out later to cut them.

  ^{*I like to spray the pan first with cooking spray and then press the parchment paper in it, the spray will help it adhere and stay in place.} 

Make The Shortbread Crust

• In a medium bowl, stir together the all-purpose flour, melted butter, granulated sugar, and ground cinnamon until a dough forms. Press the dough firmly into an even layer in the prepared pan. 
  1¼ cups all-purpose flour, 1/2 cup (1 stick) salted butter, 1/4 cup granulated sugar, ½ teaspoon ground cinnamon
• Bake for 10-13 minutes or until the edges are firm and golden brown. 
• Remove the pan from the oven and immediately poke holes throughout the crust with a fork. Only press halfway through the crust to avoid breaking the base. 

Make The Pumpkin Pie Filling

• While the crust is baking prepare the pumpkin filling. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, light brown sugar, cinnamon, vanilla extract, ginger, nutmeg, and salt until smooth and combined. 
  1 can (15 oz) pure pumpkin, 2 large eggs, 1 cup evaporated milk, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon sea salt
• Pour the pumpkin mixture over the warm crust. It will be very liquid. 

Bake, Cool, & Refrigerate

• Bake for 45-50 minutes or until the center is set and no longer jiggles. 
• Remove the pan from the oven and let the bars cool completely at room temperature on a wire rack; about 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours or up to overnight for best results, before cutting into squares and serving chilled.