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Preheat oven to 375 degrees F.
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In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup granulated sugar until combined. Press in the bottom of a 9″ x 13″ baking dish, making an even crust.
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Bake for 7 to 8 minutes. Remove from oven and set aside will making filling. Lower oven heat to 350 degrees F.
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In a large bowl, beat eggs. App pumpkin puree, brown sugar, vanilla, spices, and salt; beat to combine. Gradually stir in cream. Pour the filling over the graham cracker crust.
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In a medium bowl, microwave peanut butter chips and oil for 1 minute on 50% power. Stir, heat again fro 30 seconds on 50% power. Repeat until smooth, stirring between each heating.
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Once peanut butter chips are melted, drizzle over pumpkin filling. Swirl peanut butter with a knife if desired.
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Bake for 30 to 35 minutes, or until filling has set in the center. Remove from heat and cool on a wire rack.