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!
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!”
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. The crust comes together in minutes, no refrigerating or rolling. Just stir the ingredients together…
And press the dough into the pan before baking for 10 minutes…
You’ll let the crust cool for 10 minutes while you prepare the filling. The filling is just 5 ingredients whisked together and poured into the crust.
Bake the tart at 425°F for 10 minutes and then 350°F for 25-30 minutes until the filling is set. Before you know it, you’ll be pulling the most impressive looking tart out of your very own oven. Just look at that ripple in the smooth pumpkin filling…
Let the tart cool for at least an hour before slicing and serving.
Chocolate lovers rejoice! You can have your pumpkin and your chocolate too!
A fabulous fall dessert without a lot of fuss. Enjoy!
xoxo,
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 1 cup all-purpose flour
- ½ cup dark cocoa powder
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted
- 1 (15 ounce) can pure pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 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.
Julie Evink says
November 3, 2016 at 1:23 pmWe always have French Silk Pie for Thanksgiving to mix it up but this looks like another fabulous option!
Maegan says
November 6, 2016 at 7:48 pmMmmm, yes, French Silk Pie is one of my faves! Gotta have something chocolate! 🙂
cakespy says
November 4, 2016 at 8:32 amGorgeous “fusion” at work here! A perfect alternative to the classic pumpkin pie.
Maegan says
November 6, 2016 at 7:49 pmThanks Jessie! 🙂
Amelia says
November 4, 2016 at 2:40 pmIs it bad that I want to eat this right now for lunch?! Looks fabulous!! I’m in charge of a dessert for Thanksgiving and was looking for a unique twist on something pumpkin. This is perfect 🙂
Maegan says
November 6, 2016 at 8:13 pmI think I ate it for lunch three days in a row! 😉 Haha! It’s just soooo good! Thanks, Amelia! xoxo
Manolo says
November 11, 2016 at 8:03 amLooks amazing.
Can you put the ingredients in metric measurement?
Thank you!
Maegan says
November 24, 2016 at 7:36 amHi Manolo! I don’t provide metric measurements on my blog, but there are several free online convertors that you could use to easily convert them. Just google “online metric measurement convertor”. Hope this helps. Enjoy!
Heidi says
November 17, 2016 at 12:29 pmThis looks delicious though can I use coconut flour and unsweetened coconut milk or condensed milk. I want this gluten-free. Thanks!
Maegan says
November 17, 2016 at 8:19 pmHi Heidi! I haven’t baked with coconut flour so I couldn’t say for sure how it would turn out. Sorry I couldn’t be of help.
Heidi says
November 23, 2016 at 12:15 pmHi Maegan,
It’s ok no worries. I’ll try it with almond flour as I just baked a cake with it. Thank you for the response. It’s greatly appreciated.
Linda says
December 5, 2016 at 8:27 pmI am so looking foreword to trying this. Does it do well refrigerated? I will make it the day before I need it. Thank you!
Maegan says
December 5, 2016 at 10:15 pmHi Linda! Yes, it refrigerates great and I actually recommend storing it in the fridge. Enjoy!
Rebecca says
November 13, 2017 at 1:54 pmHey there. I am looking forward to trying this. I would like to make individual tarts. Is that possible? Could I use a muffin pan?
Maegan says
November 14, 2017 at 12:41 amHi Rebecca! Absolutely, I would recommend using a muffin liner in each one so you can easily lift them out of the muffin cups. Enjoy!
Jennifer says
November 14, 2017 at 5:46 pmMade this for friendsgiving and it was a HIT!
I didn’t end up using all the dough for the tart crust and it also helped to poke the crust with a fork. my first attempted bubbled up way too much.
It was a hit! I was glad I made two!
Thank you for the delicious new take on pumpkin pie!
Maegan says
November 14, 2017 at 11:17 pmHi Jennifer! Thanks so much for sharing! I’m so happy you made it and that it was enjoyed by all. Have a wonderful Thanksgiving! 🙂
Karen says
November 21, 2017 at 11:03 amDark chocolate pumpkin tart: What type of cocoa powder can I use? Hershey’s unsweetened, Droste or baking cocoa that is processed with alkali?
Maegan says
November 21, 2017 at 6:52 pmHi Karen! I use Hershey’s Special Dark, but you could certainly use your favorite cocoa powder. Regular Hershey’s unsweetened would work great. Enjoy!
Jamie says
October 29, 2018 at 5:46 pmYum…….I’m going to make this for halloween on Weds!
Silly question, but love the “pie” fork! Where did you get it? I have the perfect gift recipient for it.
Maegan says
October 31, 2018 at 2:23 pmYay! I hope you enjoy and Happy Halloween! A friend of mine made the fork for me several years ago and she no longer makes them. I think there are several sellers on Etsy that make them and will customize to your liking. It’s so cute!
EMV says
November 9, 2018 at 8:51 amHello,
can I make the dough the day before, line the tart pan and leave it in the fridge overnight, like regular pie dough?
The ingredients in your crust recipe look similar to a pâte sucrée, but without the egg added.
Thank you
Maegan says
November 10, 2018 at 11:00 amAbsolutely, EMV! Enjoy!
Marcie Bluestone says
November 13, 2018 at 1:42 pmAt first glance, I thought this must be an Oreo crust. Have you ever tried (or tasted) an Oreo/pumpkin combo?
Maegan says
November 22, 2018 at 2:09 amHi Marcie! Yes, pumpkin and Oreos make a great combo. I haven’t tried an Oreo crust with this recipe though, but I’m sure it would be amazing!
Daniela Tapia says
November 24, 2018 at 10:08 pmI love your recipes but this one is my favorite! I’m making this…
Mary says
March 19, 2019 at 1:27 pmHi Maegan! Can you confirm that it’s sweetened condensed milk and not evaporated milk? It kinda looked like evaporated milk in the picture, so I wanted to be sure.
Thanks!
Maegan says
March 29, 2019 at 8:10 amHi Mary! It’s definitely sweetened condensed milk. Evaporated milk looks similar but doesn’t have any sweetener in it. Hope this helps. Enjoy!
Karen says
November 21, 2017 at 4:37 pmcan you use a tart pan without removeable bottom & line bottom with parchment paper instead?
Maegan says
November 21, 2017 at 6:50 pmHi Karen! It’s certainly worth a try. I think if you let the parchment hang over the sides, you could remove it easily or just slice it right out of the pan. Enjoy!