2 Tablespoons unsalted butter, melted plus more to grease dish
1 egg
⅓ cup brown sugar
¼ teaspoon ground ginger
½ teaspoon cinnamon
¼ cup plus 2 Tablespoons evaporated 2 percent milk
½ teaspoon vanilla
¼ teaspoon salt
¾ cup pumpkin puree
Instructions
Mix graham crumbs and butter together. Press into bottom of well-buttered 8x8-inch dish. Bake at 375 for about 5 minutes until crumb crust firms and slightly darken.
While crust bakes whisk together remaining ingredients. pour and smooth mixture over crust.
Bake 15 to 20 minutes until custard is firm and set in the middle.
Cool on wire rack for several minutes. Cut into squares and serve. Refrigerate any leftover bars .
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/pumpkin-bars-fillthecookiejar/