Ingredients
FOR THE CRUST:6 ounces chocolate wafers1 tablespoon sugar5 tablespoons unsalted butter, meltedFOR THE FILLING:1 cup heavy whipping cream2 large eggs, room temperature1-1/2 teaspoons vanilla extract1-1/4 cups canned pumpkin1/3 cup packed light brown sugar3 tablespoons sugar1/2 teaspoon kosher salt1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmegFOR THE CHOCOLATE DRIZZLE:2 ounces dark baking chocolate, meltedFOR THE CINNAMON WHIPPED CREAM:1-1/2 cups heavy whipping cream1/4 cup confectioners’ sugar1/2 teaspoon vanilla extract1/4 teaspoon ground cinnamon
Preparation
For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up sides of an ungreased 9-in. tart pan. Freeze for 30 minutes.
Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack.
Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer.
Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight.
Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners’ sugar, vanilla and cinnamon until soft peaks form. Serve with tart.
