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Preheat oven to 350. Grease bottom of 9x13
pan.
Place wafers in a food processor; pulse until
coarse crumbs form. Drizzle with melted
butter; pulse until blended. Press into bottom
of 13x9 pan.
In a large bowl, beat cream cheese, milk, and
pie spice until smooth; beat in pumpkin. Pour
over crust. Layer with coconut, baking chips,
cranberries, and pecans.
Bake 45-55 minutes or until golden brown. Cool
in pan on wire rack 10 minutes.
Loosen sides from pan with a knife; cool
completely. Cut into bars and refrigerate
leftovers.
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