Pumpkin Pie Bars

CRUST: Preheat oven to 350-degrees. Line a 10-inch x 15-inch jelly roll pan with foil and spray the bottoms and sides of the pan with baking spray. Set aside. In a microwaveable safe bowl, add the butter. Melt butter in the microwave. Remove bowl from microwave and use a fork to stir in the powdered sugar, pumpkin pie spice and Nilla Wafer crumbs. Stir ingredients until combined.

Pour mixture out onto prepared pan in an even layer. Use the back of a spoon to pack the crumb mixture firmly in the pan. Bake crust in 350-degree oven for 10-minutes. Remove crust from oven and let cool on counter while you prepare the pumpkin pie filling.

PUMPKIN PIE FILLING: Change the oven temperature to 375-degrees. In a large bowl, combine the two cans of pumpkin, brown sugar, eggs, heavy cream, milk, vanilla extract, cornstarch, pumpkin pie spice and salt. Stir until ingredients are thoroughly combined and mixture is creamy. Pour mixture evenly over Nilla Wafer crust.

Bake in 375-degree oven for 40-45 minutes, or until the filling is only slightly jiggly in the very center.

Remove pumpkin pie from oven and let set and cool on the counter. Once cool, cover pumpkin pie bars loosely with plastic wrap and place in the refrigerator to chill completely.

Once bars have chilled overnight (or for several hours), cut into desired sized bars. Top with Cool Whip and enjoy!