Pumpkin pie bars on a shortbread cookie crust

Soften the butter, or microwave the sticks about 10 seconds each without melting them.

Beat the butter, salt, granulated sugar and vanilla until fluffy, scraping the bowl.

Add the flour in a few batches and mix on low speed until a dough forms.

Press the dough into an even layer in the pan and up the sides to hold the filling.

Variation: line a metal pan with crumpled parchment paper so the bars lift out.

Freeze the crust. A metal pan may be frozen up to a month; glass must be baked within an hour or so or it can shatter on the temperature change.

Bake the chilled crust at 350 for 15 minutes.

Poke the bottom all over with a fork to release air bubbles, press any slumped sides back up, and bake another 10 to 15 minutes until almost golden all around.

Whisk the cream cheese, butter, sugar, vanilla, cinnamon and ginger until smooth.

Whisk in the egg yolks, then the pumpkin puree and the warm whole milk.

Pour the filling over the baked crust, which has baked 25 minutes in total.

Bake at 350 about 35 minutes until the filling has set.

Cool completely, then chill; these taste best slightly chilled.

Cut into 12 portions and serve.