In a medium bowl, whisk together the flour, sugar, and salt.

Add the softened butter and mix with a fork or your hands until the mixture forms a moist, crumbly dough that holds together when squeezed. Press firmly and evenly into the prepared pan.

Bake for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the pumpkin cream filling.

In a medium saucepan over medium heat, whisk together the pumpkin, milk, heavy cream, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Cook, whisking frequently, for 4 to 6 minutes, or until the mixture is hot and noticeably thickened. Reduce the heat to low.

In a separate medium bowl, whisk together the eggs and vanilla. Slowly whisk about %a cup of the hot pumpkin mixture into the egg mixture to temper the eggs.

Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, for another 2 to 3 minutes, or until the filling is smooth and thickened to a pudding-like consistency. Do not let it boil.

Immediately pour the hot pumpkin filling over the pre-baked crust and spread it into an even layer.

Crumble Topping

In a small bowl, whisk together the flour, brown sugar, and salt. Add the melted butter and stir with a fork until moist crumbs form, Gently squeeze some of the mixture together with your fingers to create a combination of small crumbs and larger clusters.

Sprinkle the crumble evenly over the warm pumpkin filling. 3. Bake for 30 to 35 minutes, or until the crumble is golden brown and the center has only a slight jiggle.

Let the bars cool completely in the pan on a wire rack, about 1 hour. Refrigerate for at least 2 hours, preferably longer, before lifting them out of the pan and cutting into bars.