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!
Dessert with Chocolate + Pumpkin Spice
Every year, when we start planning our Thanksgiving menu, Grandma’s pecan pie and Mom’s Special Apple Pie are a given, but we always want something with chocolate as well. So 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.
Watch Me Make a Dark Chocolate Pumpkin Tart
Join me in the kitchen as I make a dark chocolate pumpkin tart for Thanksgiving!
Easier to Make than Pumpkin Pie
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.
This Tart is a Show-Stopper
A pumpkin tart with a chocolate crust is one of those desserts you won’t be able to put your fork down once you first dig in. The dark chocolate crust complements 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!
Dark Chocolate Pumpkin Tart Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- All-purpose flour
- Dark cocoa powder
- Granulated sugar
- Kosher salt
- Unsalted butter, melted
- Pure pumpkin
- Sweetened condensed milk
- Egg
- Pumpkin pie spice
Supplies:
- 9-inch round tart pan with removable bottom
- Nonstick cooking spray
- Medium mixing bowl
- Whisk
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.
How to Store Dark Chocolate Pumpkin Tart
To store, let cool completely and then wrap tightly in plastic wrap and store in the refrigerator for up to three days.
To freeze, let the pumpkin tart cool completely and then wrap tightly in several layers of plastic wrap and then wrap in foil or place in a large freezer-safe plastic bag to prevent freezer burn. Once wrapped, place in the freezer for up to one month. When ready to enjoy, defrost in the refrigerator overnight or at least 12 hours.
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!
If you make this Dark Chocolate Pumpkin Tart, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
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!
Dark 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.
Hi looks delicious and hoping to make about 20 of these. Do you think it would work in a store bought chocolate pie crust? Hoping to eliminate the work of making a crust
Then I could just make the filling, pour into the pre-made chocolate Graham crust and bake?
Please let me know
Hi, Dawn! Yes, it likely would work just fine. The store-bought crust is likely to be less rich than a homemade crust made with dark chocolate, but the end result would still be delicious. Let me know how it goes! Enjoy! ❤️
thx_sure will!!
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!