Yield: 12 servings

prep Time: 20 minutes

total Time (including cooling): 4 hours

INGREDIENTS

for the crust

6oz (170g) dark chocolate (to be split between crust and filling)
1 ½ cups (190g) graham cracker crumbs (12 full-sheet graham crackers)
⅓ cup (76g) butter, melted
¼ cup (50g) brown sugar

for the Filling

15-ounces (425g, 1 can) pure pumpkin purée
1 cup (200g) brown sugar
3 large eggs, room temp
1 cup (227ml) heavy cream, room temp
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt

DIRECTIONS

Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper with a 1” overhang on the sides. Set aside.

Melt chocolate in medium size bowl. Set aside.

In another bowl, mix together graham cracker crumbs, sugar and melted butter. Pour in exactly one half (3oz) of the melted chocolate and stir until combined. Press crumbs firmly and evenly into the bottom of the prepared baking pan. Pre-bake crust for 12 minutes.

In a large bowl, whisk all of the filling ingredients together until smooth. Measure 1 cup (8 oz) of the filling into the remaining chocolate and whisk until smooth. Pour the plain filling onto the warm crust. Dollop the chocolate filling on top and swirl it in with a butter knife.

Bake for 40–50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool to room temp.

Place in the refrigerator and chill completely, at least 2 hours more. Remove from the pan and cut into bars.