I make the same recipe both ways but didn't shoot the bars yet - I need to do this! For a pie, the measurements are:
Graham Cracker Crust Ingredients:
15 graham crackers
3 tablespoon unsalted butter melted
Pumpkin Cheesecake Filling Ingredients:
16 oz cream cheese room temperature
3 large eggs room temperature
1 cup pumpkin puree not pie filling
½ cup heavy cream
½ cup brown sugar

2 teaspoon all-purpose flour
1 teaspoon vanilla extract optional
½ teaspoon ground ginger
1 teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
S'more Topping Ingredients:
1 cup mini marshmallows
⅓ cup milk chocolate chopped
Extra graham crackers for garnish (as needed)

Why is the picture of a pie slice and the directions make cheesecake bars? Can you tell us the measurements for making in a pie dish?

Yes! You can bake this in the oven according to these instructions:
Pour the filling over the prepared crust and smooth the top with a spatula. Bake in a preheated 350°F (175°C) oven for 55 to 60 minutes. The center should look just set with a slight jiggle. Remove from the oven and let the cheesecake cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours, or overnight if you can.