Preheat oven to 350°F.

Brush the bottom and sides of an 8”x8” square baking pan with melted butter, line the pan with a long strip of parchment paper and let the excess hang over the side. Brush the parchment paper with butter as well and add another long strip of parchment paper crosswise. Brush with melted butter again.

In a small bowl, add flour and salt, and thoroughly combine with a whisk.

In the stand mixer bowl, cream butter, sugar and vanilla extract with a paddle attachment until light in color.

Add the flour mixture and mix on low until a dough ball forms.

Dump the dough into the previously prepared baking pan and press it into an even layer.

Bake the crust for 20 minutes until lightly brown.

Let cool on a wire rack while you prepare the pumpkin pie filling. Leave the oven on.

In the stand mixer bowl, cream the cream cheese and dark brown sugar until creamy.

Add vanilla extract and beat to mix.

In another bowl, beat together eggs, pumpkin puree, salt and pumpkin pie spice.

Add the pumpkin mixture to the cream cheese mixture and mix until thoroughly combined.

Fold in the flour.

Pour the mixture over the crust and bake for 25 - 30 minutes until the filling is set.

Let cool completely on a wire rack before cutting.