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.
We always have French Silk Pie for Thanksgiving to mix it up but this looks like another fabulous option!
Mmmm, yes, French Silk Pie is one of my faves! Gotta have something chocolate! 🙂
Gorgeous “fusion” at work here! A perfect alternative to the classic pumpkin pie.
Thanks Jessie! 🙂
Is 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 🙂
I think I ate it for lunch three days in a row! 😉 Haha! It’s just soooo good! Thanks, Amelia! xoxo
Looks amazing.
Can you put the ingredients in metric measurement?
Thank you!
Hi 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!
This looks delicious though can I use coconut flour and unsweetened coconut milk or condensed milk. I want this gluten-free. Thanks!
Hi 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.
Hi 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.
I am so looking foreword to trying this. Does it do well refrigerated? I will make it the day before I need it. Thank you!
Hi Linda! Yes, it refrigerates great and I actually recommend storing it in the fridge. Enjoy!
Hey there. I am looking forward to trying this. I would like to make individual tarts. Is that possible? Could I use a muffin pan?
Hi Rebecca! Absolutely, I would recommend using a muffin liner in each one so you can easily lift them out of the muffin cups. Enjoy!
Made 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!
Hi Jennifer! Thanks so much for sharing! I’m so happy you made it and that it was enjoyed by all. Have a wonderful Thanksgiving! 🙂
Dark chocolate pumpkin tart: What type of cocoa powder can I use? Hershey’s unsweetened, Droste or baking cocoa that is processed with alkali?
Hi Karen! I use Hershey’s Special Dark, but you could certainly use your favorite cocoa powder. Regular Hershey’s unsweetened would work great. Enjoy!
Yum…….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.
Yay! 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!
Hello,
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
Absolutely, EMV! Enjoy!
At first glance, I thought this must be an Oreo crust. Have you ever tried (or tasted) an Oreo/pumpkin combo?
Hi 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!
EXCEPT for the fact that Oreos are one of the WORST processed cookies to feed people. The unsweetened cocoa with 2/3 cup sugar is way better–and actually has some nutrition to it.
I also do wonder how coconut milk would work instead of sweetened condensed milk. But I used the recipe except only had a 1/2 cup flour, so put in a 1/2 cup oats and about an 1/8 almond flour. Worked great.
I love your recipes but this one is my favorite! I’m making this…
Hi 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!
Hi Mary! It’s definitely sweetened condensed milk. Evaporated milk looks similar but doesn’t have any sweetener in it. Hope this helps. Enjoy!
Do you wait for it to cool the full hour before you take it out of the tart pan?
Hi Julie! Yes, let it cool for at least an hour in the pan before removing or serving. Enjoy!
Hey, over in the UK canned pumpkin is hard to come by. Would you advise roasting actual pumpkin? Haven’t ever made pumpkin pie but desperate to try. Xx
Hi Yvonne! You could definitely roast an actual pumpkin and use it for this tart. Just make sure you let it cool completely before using it. It’s sure to be delicious!
I used home made pumpkin purée and unfortunately had to bake, and bake, and bake it! I’d say nearly a total time of an hour in the oven! Lesson for me: strain the pumpkin to remove any excess liquid. It tastes fine, despite the lengthy bake time. The crust is maybe a touch burnt in places, but like I said, fine!
Regardless I’ll definitely make the super simple, yet decedent, tart again! Than you!!
If I wanted to make this Keto, would I be able to sub Monk fruit sweetener for the sugar, and evaporated milk instead of sweetened condensed? It looks amazing!
Hi Ashly! I’m not familiar baking with monk fruit sweetener so I couldn’t say for sure. Sorry!
I’d love to make this for thanksgiving!! Do you think I could make this ahead of time? Maybe 2 days prior and just leave it in the fridge?
Or should I make the dough (bake it) and then assemble the filling, and the day of put it together/bake?
Hi Nina! So sorry, I’m just seeing your message. You could definitely bake this tart completely ahead of time and cover it tightly with plastic wrap to store in the refrigerator for a few days until ready to serve.
Hi Maegan, this looks so wonderful! I’m wondering it you can make a week ahead and freeze and then thaw in the refrigerator? Thanks!
Hi Sherie! Absolutely, just let it cool completely and wrap it tightly in plastic wrap then foil before freezing. When you’re ready to defrost it, just cover it loosely in plastic wrap so too much moisture doesn’t get trapped in and let it defrost in the refrigerator for at least 12 hours. Enjoy!
can you use a tart pan without removeable bottom & line bottom with parchment paper instead?
Hi 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!