1. Preheat your oven to 350 degrees F
2. Brown Your Butter: Start by adding your butter to a pan over medium heat and cooking it until browned – you’ll want to stay at your stovetop for this and stir constantly until it starts to bubble and emit a nutty aroma. Once this happens, remove it immediately from the heat, transfer it to a glass bowl, and allow for it to cool.
3. Make Your Graham Cracker Crust: While your brown butter cools, add your graham crackers to a food processors and pulse until you have a sandy texture and there are no graham cracker clumps in-tact. Add your graham cracker crumbs and brown butter to a bowl and mix until combined, then transfer them to a non-stick or parchment paper-lined pan and bake for 15-20 minutes until partially cooked through.
4. Make Your Pumpkin Pie Filling: Combine all of your remaining pumpkin pie filling ingredients (minus the granulated sugar which will be used for the brûléed top) in a large bowl and mix until you have a creamy liquid consistency.
5. Assemble Your Pumpkin Bars and Bake: Once removed from the oven, poke little holes into your graham cracker crust using a fork. Pour your pumpkin pie filling over the graham cracker crust, then place back into the oven to bake for 40-50 minutes. Test it for doneness by poking a toothpick into the center – if it comes out clean, it’s ready!
6. Brûlée Your Pumpkin Bars: Once your pumpkin pie sheet is cool, cut your bars into the serving size you prefer. Sprinkle the top of each bar with an even layer of granulated sugar – I would go 2-3 bars at a time because the sugar may absorb into the pumpkin filling if it sits too long. Using your kitchen torch, torch the sugar top on each bar until it turns golden brown and emits a sweet aroma. Allow each bar to cool and harden.

Serve with optional whipped cream or a light dusting of powdered sugar and enjoy!