Chocolate Pumpkin Spider Tart

Name: Chocolate Pumpkin Spider Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 14 servings.
Ingredients: 2 cups chocolate graham cracker crumbs (about 14 whole crackers); 1/2 cup sugar; 1/2 cup butter, melted; FILLING:; 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

Guests are sure to get caught up in this creamy pumpkin and chocolate swirled tart. The web pattern looks impressive, but only takes a minute to create.

Ingredients

2 cups chocolate graham cracker crumbs (about 14 whole crackers)
1/2 cup sugar
1/2 cup butter, melted
FILLING:
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

Directions

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