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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 10 |
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From Martha Stewart Everyday Foods. Would also be good with oreos instead of wafer cookies. Ingredients:
20 chocolate wafer cookies |
2 tablespoons sugar |
3 tablespoons butter, melted, plus more for pan |
4 ounces semisweet chocolate, melted |
1 1/2 cups canned pumpkin |
1 large egg |
1/2 cup heavy cream |
1/4 cup packed light-brown sugar |
1/4 cup pure maple syrup |
1/2 teaspoon pumpkin pie spice |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350. Crush cookies into fine crumbs, stir in sugar. Add butter and stir till crumbs are moistened. Press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minute.
2. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minute Brush sides of tart pan with butter; set aside.
3. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice and salt. 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).
4. Unmold tart.
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