Pumpkin Chocolate Pie

Ingredients:

Cake

• 1 package (250 g) of chocolate wafer cookies
• 0.5 cup granulated sugar
• 0.5 tsp salt
• 145 g unsalted butter, melted

Filling and topping

• 450 g dark chocolate, finely chopped
• 4 and 1/4 cups heavy cream
• 1 can (800 g) of canned pumpkin puree
• 0.5 cup granulated sugar
• 5 large eggs
• 1.5 teaspoons pumpkin pie spice
• 2 tsp vanilla extract
• 0.5 tsp salt
• 2 tablespoons powdered sugar
• Crushed chocolate wafer cookies, for topping

Preparation:

1. Preheat oven to 175°C.
2. Combine the cookies, granulated sugar, and salt in a food processor. Process until finely ground, then add the melted butter and pulse again until the mixture resembles wet sand. Transfer to a 10 x 17-inch baking sheet and press the mixture evenly into the bottom and up the sides. Bake until the crust is firm and crisp, about 12 minutes. Transfer to a wire rack and let cool completely.
3. Prepare the filling:
   
   Place the chocolate in a large bowl. In a small saucepan, heat 1 cup heavy cream over medium heat until steaming. Pour the cream over the chocolate and let it sit until most of the chocolate has melted, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the surface of the cord and let it set for about 10 minutes.
   
4. Meanwhile, in a large bowl, combine 2 1/2 cups heavy cream, pumpkin puree, granulated sugar, eggs, pie spice, vanilla extract, and salt. Strain through a fine sieve into a separate bowl and pour over the chocolate layer.
5. Bake until the pumpkin filling is set around the edges and slightly set in the center, about 25 minutes. Transfer to a wire rack and let cool for 20 minutes, then refrigerate until completely set, at least 2 hours.
6. Prepare the topping:
   
   In a large bowl, beat the remaining 3/4 cup heavy cream with the powdered sugar using a mixer on medium-high speed until stiff peaks form. Cut the cake into 15 squares. Spoon a little whipped cream onto each square and top with crushed chocolate cookies.