Pumpkin Chocolate Tart with Cinnamon Whipped Cream

Directions

1. For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up sides of an ungreased 9-in. tart pan. Freeze for 30 minutes.
2. Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack.
3. Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer.
4. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight.
5. Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.