Ingredients
Cooking spray, for pan
2 c. finely ground graham cracker crumbs (from 9 graham crackers)
1/2 c. (1 stick) unsalted butter, melted
3/4 c. plus 2 tbsp. granulated sugar, divided
1 (15 oz.) can Good & Gather™ 100% Pure Pumpkin
1 (12 oz.) can evaporated milk
2 large eggs
2 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1/2 c. bittersweet chocolate chips
1/4 c. heavy cream
3/4 c. mini marshmallows
Preparation
Step 1Preheat oven to 350°. Grease an 8" baking pan with cooking spray and line with parchment paper, leaving an overhang on the two long sides. Grease parchment.Step 2In a medium bowl, combine graham crackers, butter, and 2 tablespoons of the sugar. Scrape graham cracker mixture into prepared baking pan and press into a compact even layer using your fingers or the back of a small measuring cup. Bake until golden, about 15 minutes. Remove to a wire rack to let cool slightly.Step 3In a large bowl, whisk Good & Gather™ pumpkin, evaporated milk, remaining ¾ cup of sugar, eggs, pumpkin pie spice, and salt until combined and smooth. Pour over slightly cooled crust and bake at 350°, until just set in the center, about 45 to 50 minutes more.Step 4Remove baking pan from oven and let cool 2 hours on a wire rack or until cooled completely. Then refrigerate until well chilled, about 1 hour more or up 5 days in advance covered.Step 5Preheat oven to 425°. Cut pumpkin bars into 9 squares. Place chocolate chips in a medium heatproof bowl. Pour heavy cream into another medium microwave safe bowl and microwave on high until just boiling, about 1 minute. Pour hot heavy cream over chocolate chips and cover bowl with a plate. Let sit 3 minutes until chocolate is melted, then stir until well combined.Step 6Dollop a small spoonful of chocolate over each pumpkin bar and top with marshmallows. Bake until marshmallows are golden on top, 3 to 5 minutes. Remove from oven and serve or refrigerate until ready to serve.
