Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.

Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.

Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.

Using your hands, press the dough into an even layer in the prepared baking pan.

Bake 15 minutes.

Increase oven to 450 degrees F after removing cookie layer.

While cookie layer bakes: Mix together pumpkin, sugar, salt, ginger, nutmeg, and cinnamon.

Add eggs and both milks. Mix until well combined.

Pour directly onto warm cooked cookie layer. The pan will be hot so wear and oven mitt/ be careful. If necessary, using two oven mitts, gently rock pan side to side to spread evenly.

Bake 10 min at 450°, then 30 minutes 350°, then cover loosely with foil and cook an additional 5 minutes.

Let cool completely (I like to refrigerate after cooling as well), slice and serve with a dollop of whipped cream if desired.

Store in the refrigerator.Stay well in the refrigerator (without whipped cream) for several days.

Pro Tip: If making ahead, store covered in the refrigerator and slice when ready to serve. Add whipped cream when serving as well.