Creamy Pumpkin Pie Bars

Ingredients: 

*Grahm Cracker Crust:

• 2 cups of graham cracker crumbs (~12 - 14 graham crackers crushed)
• 1/2 cup butter melted (1 stick)
• 2 tablespoons granulated sugar

*Creamy Pumpkin Pie Filling:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 6 ounces of cream cheese (softened)
• 2 eggs
• 1 teaspoon vanilla extract 
• 1 can (15 ounces) 100% Pumpkin Puree
• 1 can (12 ounces) evaporated milk

Directions:

Step 1: Preheat your oven to 350 °F (177 °C). 

Step 2:  Prepare the graham cracker crust:

1. Crush about 12 to 14 graham crackers to make your graham cracker crumbs. Make sure that it measures out to be 2 cups. 
2. Melt 1 stick of butter.
3. In a large bowl stir together graham cracker crumbs, melted butter and 2 tablespoons of granulated sugar.
4. Add mixture to a parchment paper lined, 13 X 9 inch, baking dish and press down firmly until the entire bottom of the baking dish is evenly covered with your graham cracker crumb mixture.
5. Bake for 5 to 8 minutes. 

Step 3: Prepare the creamy pumpkin pie filling:

1. In a large bowl stir together the granulated sugar, cinnamon, ground ginger, ground cloves and salt. Set aside.
2. With your electric mixer, cream the softened cream cheese
3. Beat in your eggs, one at a time.
4. Add vanilla extract.
5. Add the sugar mixture.
6. Stir in the pumpkin puree.
7. Gradually stir in the evaporated milk. (The filling will be very liquidly)
8. Pour mixture on top of your graham cracker crust.
9. Bake at 350 °F for 45 to 50 minutes or until pie is set. Knife inserted in center should come out clean.
10. Leave to cool for for 30 to 45 minutes than place in refrigerator for at least 2 hours.
11. Cut into squares and top with fresh whipped cream.

Enjoy!

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