Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment.

Make the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the texture feels like damp sand. Press the mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to compact it well.

Par-bake the crust: Bake for 8–10 minutes until it looks set and slightly fragrant. This helps prevent sogginess. Let it cool for 5 minutes while you prepare the pumpkin layer.

Stir together the pumpkin layer: In a medium bowl, whisk pumpkin puree, brown sugar, egg, vanilla, spices, and salt until smooth. The mixture should be thick but pourable.

Spread pumpkin: Pour the pumpkin mixture over the warm crust and smooth it to the edges with an offset spatula.

Add the magic layers: Sprinkle chocolate chips, white chocolate chips, chopped nuts, coconut, and toffee bits evenly over the pumpkin layer.

Finish with condensed milk: Drizzle the sweetened condensed milk evenly over the top. Aim to cover most of the surface so it seeps into all the gaps and binds the layers.

Bake: Return the pan to the oven and bake for 28–34 minutes, or until the edges are deep golden and the center looks set with just a slight jiggle. The top should be lightly browned in spots.

Cool completely: Place the pan on a rack and let the bars cool fully at room temperature. Then chill for at least 1–2 hours to firm up for cleaner slices.

Slice and serve: Lift the slab out using the parchment, transfer to a cutting board, and cut into squares or bars with a sharp knife. Wipe the blade between cuts for neat edges.