Cookie/graham cracker crumb crust + pumpkin pie spiced custard.

I made these today in addition to the pecan pie bars and a handful of lovely humans asked for this recipe also so here you go fam:

Ingredients

• Crust
  • one 8.8oz package of Biscoff cookies (supposedly this is 32 cookies)
  • 4 graham crackers (one stay-fresh package)
  • 3 tablespoons brown sugar
  • 6 tablespoons melted butter
• Filling
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon freshly grated lemon zest
  • 1 (15-ounce can) pumpkin purée
  • 1 1/2 cups heavy cream 

Instructions

1. Preheat oven to 350
2. Make crumbs out of the cookies and graham crackers
   • I use my mini-food processor but a bag and a rolling pin works if you’ve got some rage stored up
3. Mix the crumbs, brown sugar, and butter together until it’s like wet sand
4. Press firmly into an even layer in the bottom of a 9×13 pan
5. Bake for ten minutes – While that bakes
6. Whisk the eggs in a large bowl
7. Mix in the sugars, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest
8. Mix in the pumpkin, then the cream and beat together until everything is well incorporated
9. If the timer for the crust goes off while you’re doing steps 6 – 8, take the crust out of the oven
10. With the crust out of the oven, increase the temperature to 425
11. Pour the custard mix over the crust – it’s pretty runny so you don’t need to worry about spreading it evenly, just don’t slosh it and make a mess
12. Bake for 15 minutes at 425, then with the pan still in the oven lower the temp to 350 and bake for another 20 minutes. The center should be barely jiggly.
13. Cool completely, cut into squares, store leftovers in fridge

Yes I am taking photos near my front door because it’s November in New England and it’s the only place I have decent light at 3pm. Now shush and go make these.