Hazelnut Pumpkin Tart

• 1 (15-ounce) package refrigerated piecrusts, divided
• 1 cup hazelnuts, toasted, skinned, and finely chopped
• 3 eggs
• 1 (16-ounce) can pumpkin
• 1/2 cup firmly packed brown sugar
• 1/3 cup sugar
• 1 cup half-and-half
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Dash of ground nutmeg
• Dash of ground allspice
• Dash of ground cloves
• 1 cup whipping cream
• 1/2 cup sifted powdered sugar
• 1 tablespoon minced crystallized ginger
• 30 whole hazelnuts, toasted and skinned

1. Roll 1 piecrust into a 12-inch circle on a floured surface. Fit into an 11-inch tart pan with removable bottom. Prick bottom and sides of pastry shell. Bake at 375u0b0 for 5 minutes. Let cool in pan on a wire rack. Sprinkle with chopped hazelnuts.
2. Beat eggs at high speed of an electric mixer. Add pumpkin and next 9 ingredients; beat well. Pour into pastry. Bake at 375u0b0 for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
3. Cut 30 shapes from remaining piecrust using a small leaf cookie cutter. Place on an ungreased baking sheet. Bake at 450u0b0 for 6 minutes. Remove to a wire rack; let cool.
4. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
5. Arrange whole hazelnuts and pastry leaves on tart. Serve with whipped cream mixture.

hazelnuts, eggs, pumpkin, brown sugar, sugar, ground ginger, ground cinnamon, salt, ground nutmeg, ground allspice, ground cloves, whipping cream, powdered sugar, ginger, hazelnuts

Taken from www.myrecipes.com/recipe/hazelnut-pumpkin-tart (may not work)