Creamy Pumpkin Spice Bars

Heat oven to 350 °F. Let dough stand 10 minutes at room temperature to soften. Press dough evenly in bottom of ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown. Meanwhile, in large bowl, beat eggs, pumpkin, 1/2 cup of the whipping cream, 1/2 cup of the chai concentrate, the sugar and salt with whisk until well blended. Pour pumpkin mixture evenly over crust. Bake 45 to 50 minutes or until center is set. Cool completely, about 2 hours. In medium bowl, beat remaining 1 1/4 cups whipping cream and remaining 2 tablespoons chai concentrate with electric mixer on high speed until soft peaks form. Spread evenly onto bars. Refrigerate 1 hour before serving. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.