Gluten-Free Pumpkin Pie Bars by Meaningful Eats

1. Preheat the oven to 350F. Line a 9x13-inch pan with parchment paper.

2. In the bowl of a food processor, add the gluten-free Speculoos and pecans. Process until the mixture resembles sand. Add the brown sugar and pulse to combine. Remove the food processor blade and stir in the melted butter. 

3. Press the crumbs into the bottom of the prepared pan. Bake for 6-8 minutes, until the crust is lightly golden and toasted. Let cool before adding filling.

4. Whisk together the pumpkin, brown sugar, eggs, heavy cream, vanilla, cornstarch, cinnamon, ginger, cloves and salt until smooth and fully combined. 

5. Pour the filling over the crust. Bake for 40-45 minutes until the pumpkin filling is set. 

6. Let cool completely, then cover and refrigerate for at least 2 hours or up to 3 days. Bars are best served chilled.

7. Slice and top with whipped cream. Enjoy!