ingredients:

for the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (10–12 full sheets, finely crushed; use vegan biscuits if desired)
• 1 tbsp granulated sugar
• 6 tbsp unsalted butter, melted (can sub vegan butter, coconut oil) (or 4 tbsp butter + 1 1/2 tbsp Pistakio Creamy Pistachio Spread)
• Pinch of salt

for the Pistachio Layer:

• 3/4 cup Pistakio Crunchy Pistachio Spread

for the Pumpkin Filling (vegan):

• 1 can (15 oz) pumpkin puree
• ½ cup full-fat milk (or dairy-free alternative)
• ¼ cup maple syrup 
• ¼ cup granulated sugar (adjust to sweetness preference)
• 3 tbsp cornstarch (or arrowroot powder)
• 1 tsp vanilla extract
• 1½ tsp pumpkin pie spice (or 1 tsp cinnamon & 1/2 tsp nutmeg)
• Pinch of salt 

Milk Bar-Style Pistachio Crumbs:

•  ⅓ cup all-purpose flour
•  ½ cup milk powder (or dairy free alternative)
•  2 tbsp cornstarch
• 2 tbsp granulated sugar
• ¼ tsp kosher salt
• 4 tbsp butter (or vegan butter)
• 2 tbsp Pistakio Crunchy Pistachio Spread 

instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

2. Mix graham cracker crumbs, sugar, salt, and melted butter until evenly moistened.

3. Press mixture firmly into the pan to form a crust.

4. Bake for 8–10 minutes until lightly golden. Let cool slightly.

5. Spread Crunchy Pistachio Spread evenly over the cooled crust.

6. Chill for 10 minutes to firm up.

7. In a bowl, whisk together pumpkin puree, milk, maple syrup, sugar, vanilla, pumpkin pie spice, and salt until smooth.

8. Add cornstarch and whisk until fully incorporated.

9. Pour mixture over pistachio layer and smooth the top.

10. Bake at 350°F for 40–45 minutes, until center is mostly set but slightly jiggles.

11. Cool completely, then refrigerate for at least 2 hours for clean slicing.

12. While it cools, make the Milk Bar style crumbs. Lower oven to 250°F (120°C).

13. In a bowl, mix milk powder, flour, cornstarch, sugar, and salt.

14. Add melted butter (or coconut oil) and pistachio butter; stir until clumps  form.

15. Spread crumbs on a baking sheet and bake for 10–12 minutes, stirring halfway, until golden and dry.

16. Once bars are chilled, sprinkle pistachio crumbs & crushed pistachios generously on top.

17. Slice into squares & drizzle some more Pistakio on top!!!

recipe development by @sowmthingsweet