Chocolate-Pumpkin Tarthttp://bakedchicago.typepad.com

Crust:
20 chocolate wafer cookies
2 tablespoons sugar
3 tablespoons butter, melted
4 ounces semisweet chocolate, melted

Filling:
1 1/2 cups canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed dark brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Preheat oven to 350F degrees.  In food processor, pulse cookies and
sugar until finely ground.  Add butter.  Pulse until crumbs are
moistened.  Using bottom of dry measuring cup, press crumbs into
bottom only of 9-inch removable-bottom tart pan.  Place tart pan on
rimmed baking sheet and bake until set (12 minutes).

Pour chocolate onto warm crust and spread with spatula.  Freeze until
chocolate is firm (about 5 minutes).  Brush sides of tart pan with
butter and set aside.

In bowl, whisk together pumpkin, egg, cream, sugar, syrup, spice and
salt.  Pour filling into prepared crust.  Bake on rimmed baking sheet
until set (45 to 50 minutes).  Cool 1 hour at room temperature, then
refrigerate for at least 1 hour (and up to 1 day).

Unmold tart and transfer carefully to platter.