Chocolate-Pumpkin Tart

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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.