Chocolate and Pecan Pumpkin Pie



For the crust:
1 ½ cup gingersnap cookies
½ tsp cinnamon
2 tbsp sugar
5 tbsp unsalted butter
1 pinch of salt
For the filling:
1 can pure pumpkin (15 ounces or 425g)
4 oz dark chocolate, 70% cocoa
½ cup heavy cream
3 large eggs
½ cup brown sugar
1 ¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
1 pinch ground cloves
1 pinch salt
For decoration:
pecan halves

Preparation method:
1. For the crust: preheat the oven to 350°F. Crumble ginger cookies into a fine crumb and melt butter. Mix together ginger cookies, melted butter, sugar, cinnamon and salt. Press into a pie dish, previously greased with butter. Bake crust for 10 minutes and allow to cool.

2. In a large bowl, whisk the eggs with the heavy cream and the pumpkin puree. Add sugar, cinnamon, ginger, cloves, nutmeg and salt. Stir to combine. Pour 2/3 of the preparation into the pie crust and reserve 1/3 for later.

3. Melt the chocolate with some butter. Mix the reserved cup of pumpkin mixture with melted chocolate. Drop this chocolate-pumpkin mixture on top of the pie and swirl gently with a knife in order to give a nice chocolate-pumpkin swirl.

4. Bake at 350°F for approx 40 minutes, until the filling is set. Allow to cool completely before serving and decorate with pecan halves.

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