Ganache-topped Pumpkin Tart

I love the combo of spiced pumpkin and chocolate, which inspired this tart. —Bernice Janowski, Stevens Point, WI

Prep: 20 min. + chilling Bake: 55 min. + cooling Makes: 8 servings

1 cup all-purpose flour 3/4 cup sugar

1/2 cup baking cocoa 1 tsp. pumpkin pie spice 1/2 tsp. salt

1/2 cup butter, melted

FILLING

1 can (15 oz.) pumpkin 3 large eggs 3/4 cup packed dark brown sugar 2 tsp. grated orange zest 2 tsp. pumpkin pie spice 1/4 tsp. salt 1/2 cup heavy whipping cream

GANACHE

3/4 cup semisweet chocolate chips 1/2 cup heavy whipping cream Crystallized ginger, chopped, optional

1. Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in the butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake for 10 minutes; cool on a wire rack.

2. Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until the filling is set, 40-45 minutes. Cool on a wire rack.

3. For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

1 PIECE 551 cal., 30g fat (18g sat. fat), 134mg chol., 358mg sod., 70g carb. (50g sugars, 4g fiber), 7g pro.