Crust

1.  Preheat oven to 350F/180C and line a 9-inch square baking pan with parchment paper so that the paper overhangs on the side and you can easily remove the bars from the pan later. Then grease every corner of the parchment paper just to ensure nothing sticks.
2. In a large bowl add your flour, salt, and granulated sugar. Whisk to combine. Then pour in your melted butter, and use a spatula to mix it together. Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 15-18 minutes just until lightly golden brown.

Pumpkin Pie Filling

1. In a large bowl whisk together all of the filling ingredients until fully combined and no trace of egg is left behind. 
2. Pour filling into the par-baked crust. Bake for 35-40 minutes or until the center of the pumpkin pie registers to 175F/ 79C, I use my Thermapen MK4. Let cool on a wire rack at room temperature for an hour then wrap tightly in plastic wrap and chill in the refrigerator for at least 4 hours preferably overnight. Cut into four rows on each side to create 16 bars serve with whipped cream and a sprinkling of pumpkin pie spice. Best served within 2 days but store leftovers in an airtight container in the refrigerator for up to 4 days.