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Prep Time: 0 Minutes Cook Time: 105 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of chocolate keeps the crust crisp. From Everyday Foods. Ingredients:
crust |
20 chocolate wafers |
2tbs sugar |
3tbs unsalted butter,melted plus more for pan |
4oz. semi-sweet chocolate,melted |
filling |
11/2c canned pure pumpkin puree |
1 lg. egg |
1/c heavy cream1/4c packed light-brown sugar |
1/4c pure maple syrup |
1/2tsp pumpkin pie spice |
1/4tsp salt |
Directions:
1. Crust:
2. Preheat oven to 350. In food processor,pulse cookies and sugar till finely ground. Add butter;puls till crumbs are moistened. Using bottom of dry measuring cup,press crumbs into bottom(not sides)of a 9 removeable-bottom tart pan. Place tart pan on a rimmed baking sheet;bake till set,about 12 mins.
3. Pour chocolate onto warm crust;spread with spatula. Freeze till chocolate firm,about 5 mins. Brush sides of tart pan with butter;set aside.
4. Filling:
5. In a bowl,whisk together pumpkin,egg,cream,sugar,maple syrup,pumpkin-pie spice and salt. Pour filling into prepared crust;bake on rimmed baking sheet until set,45-50 mins. Cool 1 hour at room temperature;refrigerate 1 hour(or up to 1 day)
6. Unmold tart(if sides stick,gently loosen with knife). With 2 thin metal spatulas,transfer to a platter.
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