Name: Pumpkin Cream Pie in a Chocolate Crust
Ingredients: 8 ounces chocolate wafer cookies (33 cookies); 1 stick unsalted butter (melted); 2 tablespoons sugar; 1 pure pumpkin puree (5-ounce can); 0.75 cup heavy cream; 2 eggs (large); 1 tablespoon bourbon (brandy or apple cider); 0.5 cup light brown sugar (packed); 1 teaspoon fresh ginger (finely grated peeled); 1.5 teaspoons ground ginger; 1.5 teaspoons ground cinnamon; 0.5 teaspoon fine sea salt; 0.25 teaspoon nutmeg (grated); 0.13 teaspoon allspice (ground); 1 cup crème fraîche; 0.5 cup heavy cream; 2 tablespoons confectioners sugar; Chocolate curls (see Note for garnish)

Ingredients

8 ounces chocolate wafer cookies (33 cookies)
1 stick unsalted butter (melted)
2 tablespoons sugar
1 pure pumpkin puree (5-ounce can)
0.75 cup heavy cream
2 eggs (large)
1 tablespoon bourbon (brandy or apple cider)
0.5 cup light brown sugar (packed)
1 teaspoon fresh ginger (finely grated peeled)
1.5 teaspoons ground ginger
1.5 teaspoons ground cinnamon
0.5 teaspoon fine sea salt
0.25 teaspoon nutmeg (grated)
0.13 teaspoon allspice (ground)
1 cup crème fraîche
0.5 cup heavy cream
2 tablespoons confectioners sugar
Chocolate curls (see Note for garnish)

Steps

Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.
Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.
Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.
Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.