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Step 1
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| Preheat oven to 350F. |
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Step 2
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| In large bowl, mix graham cracker crumbs, nuts, ginger, ¼ cup brown sugar, butter and vanilla extract. Press mixture into 9x9 pan and let sit. |
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Step 3
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| In a microwave-safe bowl, mix chocolate chips and 1/3 cup heavy cream. Microwave on high in 20 second intervals, whisking after each until mixture is smooth and consistent (be careful not to burn). Pour into crust and tilt pan to evenly coat with chocolate. |
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Step 4
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| In a saucepan, heat ½ cup cream and milk until slowly bubbling. In the meantime, soak tea with 2 tbsp hot water, let sit for 1 minute, then pour into hot milk mixture. Take off heat, cover and let steep for 5 minutes. |
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Step 5
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| In large bowl, mix pumpkin puree, eggs, cinnamon, cardamom, clove and salt. Slowly strain in milk mixture, whisking constantly to prevent curdling. Pour into pan over chocolate mixture. Bake for 35-45 minutes or until edges are set and middle is slightly wiggly. |
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Step 6
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| Let cool in fridge until fully chilled, then cut into bars. |
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