Recipe by Jackie Dodd
Serves: 9 bars
- 9 graham cracker sheets
- 2/3 cup plus 2 tablespoons golden brown sugar
- 4 tablespoons melted butter
- 5 large egg yolks
- 1/2 cup white sugar
- 3/4 cup heavy cream
- 2/3 cup brown ale
- 1 teaspoon salt
- 15 ounces pumpkin purée
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees F.
2. In a food processor, combine the graham crackers and 2 tablespoons brown sugar. Process until the crackers become crumbs. With the processor on, add the melted butter; process until well-combined and the mixture resembles wet sand.
3. Press the crumbs into an 8-by-8-inch baking dish, starting with the sides; set aside.
4. In a large bowl, whisk together the egg yolks, white sugar and 2/3 cup brown sugar until well-combined.
5. In a pot over medium-high heat, add the cream; heat just until bubbles begin to form around the edges.
6. While whisking the yolks continuously, slowly add the hot cream until well-combined. Whisk in the remaining ingredients.
7. Pour the mixture into the prepared crust. Bake until the edges set and center puffs but is still slightly wobbly, about 50 minutes.
8. Chill until set, about 2 hours. Cut into 9 squares.
PAIR IT WITH: a brown ale to draw out the crumb crust, or a pumpkin ale to boost the spice.