Pumpkin Chocolate Tart

Along with the Hazelnut Chocolate Tart, I made this for the first time to test at a party. This is basically a choco-tized pumpkin pie. I made the crust from scratch and wasn't impressed by it, so below I'm suggesting a store bought chocolate cookie pie crust. Not only will it save time, but less to clean up!

1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
8 ounces creme fraiche
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 ounces semisweet chocolate
Chocolate Cookie Crust (from the baking aisle)

Preheat oven to 350 degrees.

In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pour filling into prepared crust. Bake until filling is set, about 40 minutes.

Transfer to a wire rack, and let cool at least 30 minutes. Melt chocolate in microwave, stirring every 30 seconds. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.