Instructions

1. Preheat oven to 350° F. Place 2 1/2 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.
2. Add butter and pulse until mixture is finely ground and resembles wet sand. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.
3. In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream (see note), milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.
4. Puree until smooth.
5. Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.
6. When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.
7. Before serving, make the whipped cream: place the remaining coconut cream in either a stand mixer or large bowl with the remaining tsp. cinnamon, powdered sugar, and bourbon (if using). Whip until fluffy.
8. Finely chop the remaining pecans.
9. Serve squares with a dollop of cinnamon cream and pecans.