Chocolate Pumpkin Spider Tart

• 2 cups chocolate graham cracker crumbs (about 14 whole crackers)
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1-1/2 cups canned pumpkin
• 3/4 cup sugar
• 4 ounces cream cheese, softened
• 1-1/4 cups heavy whipping cream
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs, lightly beaten
• 4-1/2 teaspoons baking cocoa
• Chopped glazed walnuts, optional

1. Preheat oven to 350u0b0. 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
2. ; bake 8 minutes. Cool on a wire rack. Increase oven setting to 375u0b0.
3. 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.
4. 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.
5. Bake until set, 28-33 minutes. Cool 1 hour; refrigerate overnight. If desired, serve with glazed walnuts.

graham cracker crumbs, sugar, butter, pumpkin, sugar, cream cheese, heavy whipping cream, orange zest, ground ginger, ground cinnamon, salt, ground nutmeg, eggs, baking cocoa, walnuts

Taken from www.tasteofhome.com/recipes/chocolate-pumpkin-spider-tart/ (may not work)