Black-Bottom Pumpkin Tart Recipe | MyRecipes.com

Ingredients

• pinch of salt
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2 large eggs, lightly beaten
• ¹/₃ cup sugar
• + 6 more ingredients
• • ¼ cup heavy cream
  • 1 15-oz. can 100 percent pumpkin puree
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ cups crushed chocolate wafers (about 30)

1. Preheat oven to 375°F; line a baking sheet with foil. Make crust: Combine wafers, cocoa powder and sugar in a food processor. Process until finely ground, about 20 seconds. Add butter and pulse until mixture just clumps together. Transfer to a 9-inch tart pan with a removable bottom and press ...

View full recipe at SpringPad