Instructions

For the crust:

1. Preheat oven to 350°F.
2. Line a square pan with parchment paper. (Use binder clips to hold paper to the pan if you like.)
3. Combine crumbs, sugar, salt, and cinnamon if using in a large mixing bowl.
4. Drizzle melted butter over the crumb mixture and stir until it resembles damp sand.
5. Pour into the pan and press into place.
6. Bake at 350°F for 7 to 10 minutes or until golden brown.
7. Let cool for a little bit while you prepare the filling.

For the filling:

1. Mix together the granulated sugar, brown sugar, milk powder, and salt with a paddle attachment at low speed.
2. Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
3. Mix in the heavy cream and vanilla and beat for 2 to 3 minutes until fully incorporated, scraping down the sides as needed.
4. Keep the speed set to low as you add in the pumpkin. Mix this until the mixture is glossy, about 3 minutes.
5. Pour the filling on top of the graham crust.
6. Bake at 350 for 15 minutes.
7. Reduce the oven temperature to 325°F and bake for 15 more minutes. The filling should be fairly brown on top. It may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
8. Remove the bars from the oven and place the pie pan on a cooling rack and allow it to cool for 30 minutes. Then wrap it with tin foil and place it in the freezer for at least 2 hours, or overnight. Move the bars from the freezer to the fridge 1 hour before you are planning to serve it.
9. Dust bars with powdered sugar before serving.