Preheat the oven to 350. Line a 9x13 baking pan with parchment leaving a 2 inch border of overhang on the sides so you can remove the bars easily. Set aside.
In your food processor, add the pumpkin seeds, pecans, cornstarch, brown sugar and salt. Process until you have a fine crumb. Press into your sheet pan and up the edges in an even layer, use the bottom of a glass to help you press into the sides. Bake in the oven for 8 -10 minutes.
In a large bowl, add the pumpkin puree, brown sugar, eggs, cream, milk, corn starch, extract, cinnamon, ginger, nutmeg, salt, clove and beat with a hand mixer until blended and smooth. Pour into warm crust.
Bake for 40 - 45 minutes or until center is no longer loose. Remove from the oven and cool on a wire rack. Cover and place in the refrigerator until ready to serve. Using the parchment overhang, lift the bars from the pan and cut into squares. Top each bar with a dollop of whipped cream and serve chilled.