Black Bottom Pumpkin Tart

Preheat oven to 400°.

Let piecrust stand at room temperature until slightly softened, about 15 minutes.

On a lightly floured surface, roll piecrust into a 12-inch circle at ¼-inch thickness. Gently press into bottom and up sides of a 9-inch tart pan; trim edges. Freeze until firm, about 15 minutes.

Top with a piece of parchment paper, letting excess extend over plate. Fill with ceramic pie weights.

Bake 15 minutes; remove parchment and weights. Using a fork, lightly prick bottom of crust. Bake until crust is dry to the touch, 5 to 7 minutes more. Let cool on a wire rack. Reduce oven temperature to 350°.

In a small saucepan, bring cream to a gentle boil over medium heat. Remove from heat. Add chocolate, whisking until completely melted and smooth. Spread chocolate mixture into prepared piecrust. Let set 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, maple syrup, flour, and salt at medium speed until well incorporated. Beat in egg until fully incorporated. Beat in pumpkin purée, vanilla, pumpkin pie spice, and ground ginger until smooth. Pour pumpkin mixture over chocolate mixture in crust, smoothing top with a spatula.

Bake until set, 30 to 45 minutes. Let cool to room temperature.

Refrigerate until fully chilled. Garnish with whipped cream, pie spice, and chocolate, if desired.

In the work bowl of a food processor, combine flour, sugar, and salt; pulse to combine. Add butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon at a time, just until dough comes together.

Divide dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.