Everyone in my family loves pumpkin except me, so making a Thanksgiving dessert with pumpkin is quite a challenge. However, even I like this recipe, which has some similarities to a pumpkin butter tart. It is sweet, spicy and looks so attractive that I devour pieces along with everyone else.
Use canned pumpkin for ease of access (although it is often really squash). Make sure you don't buy pumpkin pie filling.
Making squares is easier than making pies. The pastry is patted out and prebaked, then the is filling poured on; there's no worrying about rolling out pastry or shrinkage in the pan.
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The easiest way to make free-form designs with melted chocolate is to dip the tines of a fork into the chocolate and wave over the baked squares.