Ingredients:

  • 1.5 cups old-fashioned rolled oats (135g)
  • 1 cup graham cracker crumbs (125g)
  • 0.75 cup unsalted butter, melted (170g)
  • 0.25 cup light brown sugar (50g)
  • 0.5 tsp sea salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 15 oz pumpkin puree, blotted (425g)
  • 1.5 cups powdered sugar (190g)
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1.5 cups heavy whipping cream, cold (350ml)
  • 0.25 cup powdered sugar (30g)
  • 0.5 cup toasted pecans, chopped (60g)

Instructions:

  1. Prep the pan. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Note: This allows you to lift the entire block out for clean cutting later.
  2. Mix the base. In a medium bowl, combine 1.5 cups rolled oats, 1 cup graham cracker crumbs, 0.25 cup light brown sugar, and 0.5 tsp sea salt. Stir in the 0.75 cup melted butter until the mixture looks like wet sand.
  3. Compress the crust. Press the oat mixture firmly into the bottom of the prepared pan using a flat bottomed measuring cup. Place in the freezer to set for 10 minutes. Note: Packing it tight prevents the crust from crumbling when you bite into it.
  4. Dry the pumpkin. Spread the 15 oz pumpkin puree onto a plate lined with paper towels; top with another towel and press lightly until the towels are soaked and the puree is thick.
  5. Cream the cheese. In a large bowl using an electric mixer, beat the 16 oz softened cream cheese until smooth. Add the blotted pumpkin, 1.5 cups powdered sugar, 2 tsp pumpkin pie spice, and 1 tsp vanilla. Beat until the mixture is velvety and uniform.
  6. Whip the cream. In a separate chilled bowl, whip the 1.5 cups heavy cream and 0.25 cup powdered sugar until stiff peaks form that don't flop over.
  7. Layer the filling. Spread the pumpkin cream cheese mixture evenly over the chilled crust using a spatula.
  8. Add the topping. Top with the whipped cream and sprinkle with 0.5 cup chopped toasted pecans.
  9. Set the bars. Refrigerate for at least 4 hours, or preferably overnight, until the layers are stable and firm to the touch.
  10. Slice and serve. Lift the bars out using the parchment handles and cut into 16 even squares. For those who love this format but want something a bit more decadent, you should definitely check out these [no bake turtle bars](https://fordailyrecipes.com/recipes/no-bake-turtle-dream-bars/) which use a similar layering technique but with caramel and chocolate. Libbys Pumpkin Pie Recipe: Foolproof Creamy Custard — Get the definitive libbys pumpkin pie recipe! This classic formula uses canne...Orange Creamsicle Bars in 4 Hours and 25 Minutes — Create refreshing Orange Creamsicle Bars with our step-by-step timing guide. ...Peanut Butter Blossom Cookies: The Ultimate Chewy Classic Recipe — Bake the ultimate peanut butter blossom cookies! This easy recipe yields chew... $img_2$