Preheat your oven to 425°F and prepare a 9x13" baking dish by lining it with parchment paper.

In a small mixing bowl, mix together the flour and 1/4 cup of sugar. Add the cold, cubed butter, cutting it into the flour until crumbly.

Firmly press the crust mixture into the bottom of the prepared baking dish, creating an even layer.

In a large mixing bowl, combine the pumpkin puree, eggs, salt, pumpkin pie spice, and 2 cups of sugar. Whisk until smooth, then stir in the evaporated milk.

Pour the pumpkin filling over the crust in the prepared pan. Bake at 425°F for 15 minutes.

After 15 minutes, reduce the temperature to 350°F and continue baking for an additional 50-55 minutes.

Once baked, let the bars cool completely on a wire rack. Cover and refrigerate for at least 2 hours before cutting.

Slice the chilled bars into squares. Serve with whipped cream and a sprinkle of cinnamon.