No Bake Pumpkin Dream Bars: Creamy

Instructions:

1. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until it looks like wet sand.
2. Press the mixture firmly into the bottom of a parchment lined 9x9 inch square baking pan. Note: Use the bottom of a flat glass to pack the edges tightly so the crust doesn't crumble.
3. Beat the cold heavy whipping cream in a chilled bowl. Mix on high until stiff peaks form, then set it aside.
4. In a separate bowl, beat the softened cream cheese and powdered sugar. Mix until velvety and smooth with no lumps.
5. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice. Blend until the color is uniform and vibrant.
6. Gently fold the whipped cream into the pumpkin mixture. Use a rubber spatula with a cut and fold motion to maintain aeration. Note: Do not stir vigorously or you'll deflate the cream.
7. Spread the filling evenly over the crust. Smooth the top with a spatula until it's level.
8. Chill in the refrigerator for at least 4 hours. Wait until the filling is firm to the touch before removing from the pan.
9. Lift the bars out using the parchment paper overhang.
10. Slice into 16 equal squares using a knife dipped in hot water for clean edges.