Ingredients
2 cups chocolate graham cracker crumbs (about 14 whole crackers)1/2 cup sugar1/2 cup butter, meltedFILLING:1-1/2 cups canned pumpkin3/4 cup sugar4 ounces cream cheese, softened1-1/4 cups heavy whipping cream1 teaspoon grated orange zest1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg3 large eggs, lightly beaten4-1/2 teaspoons baking cocoaChopped glazed walnuts, optional
Preparation
Preheat oven to 350°. Combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet; bake 8 minutes. Cool on a wire rack. Increase oven setting to 375°.
Meanwhile, beat pumpkin, sugar and cream cheese until blended. Beat in next six ingredients. Add eggs; beat on low speed just until combined. Transfer 3/4 cup filling to a small bowl; whisk in cocoa.
Pour pumpkin filling into crust. Transfer chocolate mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 4 concentric circles 1 in. apart over filling. Beginning with center circle, gently pull a knife through all four circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern.
Bake until set, 28-33 minutes. Cool 1 hour; refrigerate overnight. If desired, serve with glazed walnuts.
