Make a fall twist on a classic dessert! These Pumpkin Spice Crust Lemon Bars bring 2 of my favorite dessert flavors together for a delicious and easy sweet treat!
In a medium bowl, combine ginger snaps, powdered sugar, and pumpkin pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of an aluminum foil lined 13x9x2 inch baking pan that has been sprayed with cooking spray. Bake at 350 degrees F for 18-20 minutes or until edges are brown/crispy.
Meanwhile, in a medium bowl mix together eggs, granulated sugar, 3 TBSP flour, lemon peel, lemon juice and milk. Pour filling over HOT crust
Bake 15-20 minutes or until center is set. Cool on wire rack. When completely cool, sift powdered sugar over the top. Cut into bars. Cover and store in refrigerator.