Ingredients
18 graham crackers (10 ounces)
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
Coarse salt
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1 cup chopped pecans (4 ounces)
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup pure pumpkin puree (from a 15-ounce can)
2 large eggs
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
Preparation
Make crust: Preheat oven to 375 degrees. In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/4 cup granulated sugar, 1 stick melted butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into bottom of a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees. Let cool completely.
Make topping: Combine butter, flour, brown sugar, a pinch of salt, and pecans in a bowl. Rub butter in with your fingers until mixture is well combined and crumbly. Set aside.
Make filling: Pulse cream cheese in food processor until smooth. Add 3/4 cup granulated sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add eggs, flour, 1/2 teaspoon salt, cinnamon, ginger, and cloves; process until incorporated. Pour filling into cooled crust, scatter crumbles of topping over and bake until custard is just set and puffed, about 50 minutes. Let cool completely on a wire rack. Cut into bite sized squares.
