Step 1

Preheat oven to 350 degrees. Line 9x13 pan with aluminum foil, leaving enough to hang over the sides of pan. Coat foil with cooking/baking spray.

Step 2

Make the crust: Combine flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Pour crust mixture into prepared pan and press evenly and firmly into the bottom.

Step 3

Bake crust on the center rack of preheated 350 degree oven for about 15 minutes or until just starting to brown around the edges. Remove from oven and set on wire rack.

Step 4

Meanwhile, in a large mixing bowl, beat cream cheese and sugar until creamy. Add pumpkin, eggs, vanilla, and pumpkin pie spice and beat until well combined, scraping sides and bottom of bowl a few times as you go. Pour pumpkin mixture over the pre-baked crust and smooth the top with a spatula. Bake 25 minutes at 350 degrees. Let cool completely on a wire rack then refrigerate for an hour or until thoroughly chilled. To serve, use the foil to remove the entire dessert, then slice into squares. Leftovers should be stored in a covered container in the refrigerator.