This crust is made with butter (which is still a lot better than using vegetable oil, ewwww).  I usually like to use lard (I posted a recipe for that yesterday) but butter works for me, too. 

In order to make this for the pumpkin pie bars, I'd have to double the recipe so it works for a large rectangular pan.

https://www.tasteofhome.com/recipes/pat-in-the-pan-pie-crust/