Chocolate Pumpkin Pie with Gingersnap Crust

Preheat oven to 400°F.
In a food processor, pulse the gingersnaps until crushed. Add the melted butter and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a 9-inch tart pan with removeable bottom, or 9-inch pie pan.
Place prepared crust on a sheet pan and bake for 10 minutes until fragrant and toasted. Let cool while you prepare the filling.
In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, orange zest, and eggs. Slowly add the heavy whipping cream while whisking. Mix until combined.
Pour filling into the prepared crust. Bake until edges are set and center very lightly jiggles when gently shaken, 45-55 minutes. A knife inserted into the center should come out clean. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water. Stir until melted and smooth.
Remove from heat and pour onto the cooled pumpkin tart. Use a spatula or spoon to spread it evenly over the tart. Sprinkle with pepitas (if desired) and chill for 30 minutes to set the chocolate before serving.