Preheat oven to 350 degrees. Spray a 13x9 pan with non-stick spray.
Mix melted butter and graham cracker crumbs until combined. Using the bottom of a measuring cup, press crust firmly into bottom of pan. Bake for 5 minutes. Cool crust.
While baking, in a small bowl, whisk pumpkin and pumpkin pie spice together; reserve 1/2 cup for another time. Spread remaining pumpkin into a thin layer onto cooled crust.
Evenly layer coconut, pecans, butterscotch chips and toffee bits over crust. Evenly drizzle entire can of sweetened condensed milk over toppings.
Bake for 20 minutes, or until bars are light golden brown. Cool completely. Cut into squares or diamonds.
Keyword St Pete Foodies, St Petersburg Foodies Recipes, Vegetarian