Step 1: Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
Step 2: In a medium bowl, combine flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 15-18 minutes until lightly golden. Remove from oven and let sit while preparing the pumpkin layer.
Step 4: In a large bowl, whisk together pumpkin puree, 2 eggs, heavy cream, 1/4 cup brown sugar, cinnamon, ginger, and cloves until smooth.
Step 5: Pour the pumpkin mixture over the par-baked crust and spread evenly. Bake for 15 minutes to allow the custard to partially set.
Step 6: In a separate bowl, mix the remaining egg, 1/2 cup brown sugar, maple syrup, and chopped pecans until well combined.
Step 7: Gently spoon the pecan mixture over the pumpkin layer, spreading it to the edges. Return to the oven and bake for another 20-25 minutes until the center is set.
Step 8: Allow the pumpkin and pecan pie bars to cool completely in the pan at room temperature, then refrigerate for at least 3 hours before slicing.