Preheat the oven to 350 degrees F.

In a food processor combine the crackers, melted butter, and sugar. Purse until they firm the mixture is thick and coarse, like wet sand.

Press the mixture into the bottom and up the sides of a rectangular tart pan.

Bake for 8 minutes. Remove from the oven and let cool.

In a small saucepan bring the heavy cream to a boil. Remove from the heat and mix in the chocolate chips. Stir well until the chocolate melts and the mixture becomes smooth and glossy.

Add the eggs, vanilla extract, and salt; whisk until combined.

Pour the filling into a pie shell. Bake in the oven for 20 minutes.

Remove from the oven let cool completely, and then refrigerate for at least an hour.

When the pie is chilled, remove it from the pan and garnish with the whipped cream and candied pumpkin.