Ingredients
1 cup all-purpose flour3/4 cup sugar1/2 cup baking cocoa1 teaspoon pumpkin pie spice1/2 teaspoon salt1/2 cup butter, meltedFILLING:1 can (15 ounces) pumpkin3 large eggs3/4 cup packed dark brown sugar2 teaspoons grated orange zest2 teaspoons pumpkin pie spice1/4 teaspoon salt1/2 cup heavy whipping creamGANACHE:3/4 cup semisweet chocolate chips1/2 cup heavy whipping creamCrystallized ginger, chopped, optional
Preparation
Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up side of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack.
Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack.
For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
