Pumpkin Pie Bars

Preheat the oven to 350° F. Prepare a 9x13 baking pan with nonstick cooking spray and parchment paper. Extend the parchment paper up the sides of the pan to easily remove the bars later.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the all-purpose flour, granulated sugar, and salt. Add in the cold, cubed unsalted butter. Mix on medium-low speed until the mixture becomes crumbly and resembles coarse sand.
Pour the shortbread crumbs into the prepared baking pan. Spread evenly and use a flat-bottomed measuring cup to press the crumbs into a flat, even layer. Bake the crust for 20 minutes. Remove the pan from the oven.

While the crust is baking, in a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Whisk well until the mixture is smooth. While whisking, slowly pour in the evaporated milk until the filling is well combined.
Pour the filling into the pre-baked crust. Bake the pumpkin pie bars for approximately 60-65 minutes until the filling is set in the center.
Remove the bars from the oven and allow the bars to cool to room temperature. Cover the pan in plastic wrap and chill for at least 6 hours before cutting into bars.

In the bowl of a stand mixer fitted with a whisk attachment or in a medium mixing bowl with an electric hand mixer, combine the heavy cream, powdered sugar, and vanilla extract. Whip the cream on medium to medium-high speed until medium-stiff peaks form.
Use a piping bag fitted with your piping tip of choice (I used Ateco 826 piping tip). Pipe the whipped cream onto the pumpkin pie bars and sprinkle with cinnamon, if desired.

Store the pumpkin pie bars in an airtight container in the refrigerator for about 3 days. Serve chilled.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.