Chocolate Pumpkin Spider Tart Recipe

In a large bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 375 ° for 8 minutes. Cool on a wire rack. In a large bowl, beat pumpkin, sugar and cream cheese until blended. Beat in the cream, orange peel, ginger, cinnamon, salt and nutmeg. Add eggs; beat on low speed just until combined. Transfer 3/4 cup filling to a small bowl; whisk in cocoa. Pour pumpkin filling into crust. Transfer chocolate mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 4 concentric circles 1 in. apart over filling. Beginning with the center circle, gently pull a knife through circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Bake at 375 ° for 28-33 minutes or until set. Cool for 1 hour. Refrigerate overnight. Garnish with glazed walnuts if desired.