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To make the crust: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, and line the pan with a parchment sling for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as handles to remove the Pumpkin Pie Bars from the pan.
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In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until the dough just starts to form and the mixture is somewhat crumbly.
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Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.
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Prick the dough all over with a fork.
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Bake the crust for 28 to 32 minutes, until lightly golden. While the crust bakes, prepare the filling.
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To make the filling: In a large bowl, whisk together all the ingredients until well blended.
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Remove the crust from the oven and pour the filling over the top.
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Return the bars to the oven and bake for an additional 32 to 35 minutes, until the top is golden brown and the filling looks set. Remove from the oven and cool on a rack. Once cool, use the parchment to lift the bars out of the pan for easier cutting.
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To make the sour cream whip: In a medium bowl, whisk together the heavy cream, sour cream, 2 tablespoons (14g) of the confectioners’ sugar, and vanilla until soft peaks form. Taste and add additional confectioners’ sugar, if desired.
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When ready to serve, transfer the sour cream whip to the top of the bars. Use the back of a spoon or an offset spatula to spread it evenly over the top, creating decorative swirls. Slice the bars and serve at room temperature or slightly chilled.
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Storage information: Store leftover Pumpkin Pie Bars, covered, in the refrigerator for several days.
