The amazing combination of dark chocolate and pumpkin in this dreamy Dark Chocolate Pumpkin Tart gives traditional pumpkin pie a run for its title as fall’s favorite dessert!
Chocolate + Pumpkin Spice
Fall needs more chocolate desserts! Am I right, or am I right?! ;)) Every year, when we start planning our Thanksgiving menu, my mom will ask us which desserts we each want to finish off the feast. Pecan pie and pumpkin pie are a given, but the majority of us will say “something with chocolate as well, please!”
Watch Me Make a Dark Chocolate Pumpkin Tart
Join me in the kitchen as I make a dark chocolate pumpkin tart for Thanksgiving!
This Tart is a Show-Stopper
So this year, we’ll kill two birds with one stone and I’ll make this show-stopping, scrumptious dark chocolate pumpkin tart.
A rich dark chocolate crust holds the creamy pumpkin filling for a pumpkin-chocolate match made in heaven.
It’s one of those desserts you won’t be able to put your fork down once you first dig in. The dark chocolate crust compliments the perfectly sweet and spiced pumpkin filling so well. Topped with a dollop of whipped cream and I’m not kidding y’all, this tart is a dream!
This has to be one of the easiest of the easy tarts you could bake, much easier than pie. We’re talking 5 ingredients for the crust and 5 ingredients for the filling. No food processor, no boiling. The crust comes together in minutes, no refrigerating or rolling. Just stir the ingredients together.
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
What Do I Need to Make a Dark Chocolate Pumpkin Tart?
- All-purpose flour
- Dark cocoa powder
- Granulated sugar
- Kosher salt
- Unsalted butter, melted
- pure pumpkin
- Sweetened condensed milk
- Egg
- Pumpkin pie spice
How to Make a Dark Chocolate Pumpkin Tart
- Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center of the crumbs and add the melted butter. Stir chocolate mixture into a crumbly dough.
- Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
- In a medium mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
- Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
- Let cool on a wire rack at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.
Chocolate lovers rejoice! You can have your pumpkin and your chocolate too!
More Thanksgiving Recipes You’ll Love
Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!
A fabulous fall dessert without a lot of fuss. If you do make this Dark Chocolate Pumpkin Chart, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
PrintDark Chocolate Pumpkin Tart
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8-10
- Category: Dessert
Description
The amazing combination of dark chocolate and pumpkin in this dreamy dark chocolate pumpkin tart gives traditional pumpkin pie a run for its title as fall’s favorite dessert!
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
Filling:
- 1 (15 ounce) can pure pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
- Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
- In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
- Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
- Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.
Notes
Store in the refrigerator.
I love the recipe! Love it!. But my crust was to hard someone give feedback how to fixed or adjust the crust. Thank you
Hi, Marimer! It sounds like maybe you refrigerated the tart after baking? The butter in the crust will harden in the refrigerator. You’d have to let it come to room temperature before serving. Hope this helps! Enjoy!
Was a big hit last year so I had to make it twice. This year I will make the pumpkin puree! Topped with a sugarless vanilla whipped cream i made.
Hi, Soleil! Oh wow! That’s so ambitious. I can’t wait to hear how it turns out with your own puree. I am so happy you love it. Happy Thanksgiving!
What kind of dark cocoa powder did you use? Would dutch process cocoa work?
Hi, Lucy! Absolutely! I used a regular dark cocoa powder but dutch process will make for an even richer, deeper flavor. Hope this helps! Enjoy!