Pumpkin Caramel Pie Bars With Toasted Coconut

Ingredients

• For the crust:
• Nonstick cooking spray
• 2 ¼ cups all-purpose flour
• ⅓ cup packed light brown sugar
• ¾ teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, melted
• For the filling:
• 1 29 oz. can pure pumpkin puree
• 4 tablespoons unsalted butter, melted
• ½ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground ginger
• pinch ground cloves
• 1 teaspoon kosher salt, divided
• 1 cup granulated sugar
• 1 cup heavy cream
• 6 large eggs
• 1 cup unsweetened coconut chips, toasted
• Flaky salt

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