Photographer: Jake Sternquist / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
Ingredients:
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons white sugar
- 1 (15-ounce) can pumpkin
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon brown sugar
- 2 teaspoons pumpkin pie spice
- 8 ounces white chocolate, chopped
- 3/4 cup heavy cream
- 1/4 cup confectioners sugar
- 1/2 teaspoon vanilla extract
Directions
- Step 1: Line bottom and sides of an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on opposite sides, set aside.
- Step 2: Stir graham cracker crumbs, melted butter, and white sugar together in a bowl until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
- Step 3: Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a large bowl until smooth.
- Step 4: In a small saucepan over low heat melt the white chocolate. Add melted chocolate to the pumpkin mixture; stir until combined.
- Step 5: Spread filling evenly over the crust. Cover and refrigerate until firm, at least 4 hours.
- Step 6: Beat heavy cream in a separate large bowl until foamy. Add confectioner’s sugar and vanilla and beat until stiff peaks form.
- Step 7: Top with whipped cream and lift the chilled dessert from the pan using parchment overhang. Cut into16 bars. Garnish with cinnamon, if desired.
