Chocolate Pumpkin Tart

• 20 chocolate wafer cookies
• 2 tablespoons sugar
• 3 tablespoons butter, melted, plus more for pan
• 4 ounces semisweet chocolate, melted
• 1 12 cups canned pumpkin
• 1 large egg
• 12 cup heavy cream
• 14 cup packed light-brown sugar
• 14 cup pure maple syrup
• 12 teaspoon pumpkin pie spice
• 14 teaspoon salt

1. Preheat oven to 350.
2. Crush cookies into fine crumbs, stir in sugar.
3. Add butter and stir till crumbs are moistened.
4. Press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan.
5. Place tart pan on a rimmed baking sheet; bake until set, about 12 minute.
6. Pour chocolate onto warm crust; spread with a spatula.
7. Freeze until chocolate is firm, about 5 minute Brush sides of tart pan with butter; set aside.
8. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice and salt.
9. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minute Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
10. Unmold tart.

chocolate wafer cookies, sugar, butter, semisweet chocolate, pumpkin, egg, heavy cream, lightbrown sugar, maple syrup, pumpkin pie spice, salt

Taken from www.food.com/recipe/chocolate-pumpkin-tart-329206 (may not work)