• Note: These bars require a long time to cool and chill, so I suggest making them the day before serving.

Crust

• Prep: Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, allowing it to overhang the sides of the dish. Spray with cooking spray and set aside.
• Make the Crust: Use a food processor to pulse the gingersnaps and Graham crackers into fine crumbs (smaller crumbs stick together better). Mix in the sugar and salt, then add the melted butter until the mixture is evenly moistened. Press the mixture evenly into the bottom of a 9x13-inch baking dish.
• Bake the Crust: Bake for 10 minutes until set. Set aside while you prepare the filling, but keep the oven on.

Pumpkin Filling

• Cook the Filling: Add the pumpkin, brown sugar, and spices to a large saucepan and whisk to combine. Cook over medium heat for 4 minutes, stirring constantly.
• Add the Cream: Remove from heat. Whisk the heavy cream and cornstarch together, then whisk them into the pumpkin. Next, whisk in the eggs and vanilla until fully incorporated. Pour the filling into the warm pie crust.
• Bake: Bake at 350°F for 50-60 minutes or until a toothpick inserted 2 inches from the edge comes out clean (the center should still jiggle and register about 170°F on an instant-read thermometer). Meanwhile:

Pecan Praline

• Make Pecan Praline: While the bars are baking, combine pecans, brown sugar, and salt in a large bowl and stir until evenly mixed. Add the corn syrup and vanilla, and stir until the mixture is uniformly moistened.
• Bake Topping: Evenly sprinkle it over the set filling and gently press it in. Then, sprinkle with turbinado sugar. Bake for 5-10 minutes or until a toothpick inserted into the center comes out clean (the center should slightly jiggle and register about 180°F on an instant-read thermometer). The bars will firm up as they cool.

Cool and Serve

• Cool: Let the pan sit on a wire rack for 3 hours or until it is completely cooled. Then, cover and refrigerate for at least 2 hours, up to 2 days.