Pumpkin Pie Bars with Candied Ginger Whipped Cream Recipe

Ingredients (21)

• For the graham cracker crust:
• 24 (420 grams) full graham cracker sheets
• 1 cup (2 sticks; 228 grams) unsalted butter, melted
• 1/2 cup (88 grams) light brown sugar, packed
• 1/2 teaspoon salt
• For the custard:
• 2 (15-ounce) cans pumpkin puree
• 1 1/2 (264 grams) cups light brown sugar, packed
• 1 cup heavy cream
• 4 large eggs, lightly beaten
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• For the whipped cream:
• 1 1/2 cups heavy cream, chilled
• 1/2 teaspoon vanilla extract
• 3 tablespoons finely chopped candied ginger, plus more for garnish