Preheat the oven to 350 and line a 9 x 13 baking pan with parchment so there are overhanging ‘handles’ on the long ends, and give the exposed ends a bit of a spray.

In a medium bowl, whisk together the graham crumbs and pecans and then use a sturdy spatula to stir in the sugar and melted butter until well combined.  Spread this mix evenly across the bottom of your prepared pan, level it all off and then use the back of a measuring cup to press it in tightly.  Bake for 12 minutes, remove the crust from the oven and leave the oven on.

Weigh and measure the 13 filling ingredients into a large bowl and use an electric hand mixer to beat for a minute or 2 until smooth.  Scrape and pour this into the warm crust and give the pan a gentle wiggle to smooth out the top.  Bake for 45 to 50 minutes until the center is no longer jiggly and there’s a very light cracking over the surface.  Leave the pumpkin bars to cool completely on a wire rack, then refrigerate for at least an hour before using the parchment handles to remove to a cutting board and slicing into squares.  If refrigerating for a longer period of time make sure to cover them up – we all thought the pumpkin pie bars were tastiest cold (with whipped cream).