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Home » Recipes » Dark Chocolate Pumpkin Tart

Published on November 2, 2016 | Updated on November 18, 2021 by The BakerMama

Dark Chocolate Pumpkin Tart

Jump to Recipe

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!

Dark Chocolate Pumpkin Tart

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…

Dark Chocolate Pumpkin Tart

A rich dark chocolate crust holds the creamy pumpkin filling for a pumpkin-chocolate match made in heaven.

Dark Chocolate Pumpkin Tart

It’s one of those desserts you won’t be able to put your fork down once you first dig in.

Dark Chocolate Pumpkin Tart

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!

Dark Chocolate Pumpkin Tart

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…

Dark Chocolate Pumpkin Tart

And press the dough into the tart pan before baking for 10 minutes. The tart pan has a removable bottom which makes easy and beautiful removal of the tart. No cracking or breaking!

Dark Chocolate Pumpkin Tart

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.

Dark Chocolate Pumpkin Tart

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…

Dark Chocolate Pumpkin Tart

Dark Chocolate Pumpkin Tart

Let the tart cool for at least an hour before slicing and serving.

Dark Chocolate Pumpkin Tart

Chocolate lovers rejoice! You can have your pumpkin and your chocolate too!

Dark Chocolate Pumpkin Tart

A fabulous fall dessert without a lot of fuss. Enjoy!

xoxo,

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Dark Chocolate Pumpkin Tart

★★★★★ 4.2 from 6 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8-10
  • Category: Dessert
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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

  1. Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
  5. 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.
  6. Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.

Notes

Store in the refrigerator.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Reader Interactions

Comments · 71

  1. Julie Evink says

    November 3, 2016 at 1:23 pm

    We always have French Silk Pie for Thanksgiving to mix it up but this looks like another fabulous option!

    Reply
    • Maegan says

      November 6, 2016 at 7:48 pm

      Mmmm, yes, French Silk Pie is one of my faves! Gotta have something chocolate! 🙂

      Reply
    • Ann marie says

      October 21, 2021 at 9:41 am

      This looks delicious ant wait to make it 🎃If you don’t have a tart pan what is a good option ? Thank you

      Reply
      • The BakerMama says

        October 21, 2021 at 2:09 pm

        Hi Ann! You could use a pie pan or a spring-form pan. Enjoy!

  2. cakespy says

    November 4, 2016 at 8:32 am

    Gorgeous “fusion” at work here! A perfect alternative to the classic pumpkin pie.

    Reply
    • Maegan says

      November 6, 2016 at 7:49 pm

      Thanks Jessie! 🙂

      Reply
  3. Amelia says

    November 4, 2016 at 2:40 pm

    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 🙂

    Reply
    • Maegan says

      November 6, 2016 at 8:13 pm

      I think I ate it for lunch three days in a row! 😉 Haha! It’s just soooo good! Thanks, Amelia! xoxo

      Reply
  4. Manolo says

    November 11, 2016 at 8:03 am

    Looks amazing.
    Can you put the ingredients in metric measurement?
    Thank you!

    Reply
    • Maegan says

      November 24, 2016 at 7:36 am

      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!

      Reply
  5. Heidi says

    November 17, 2016 at 12:29 pm

    This looks delicious though can I use coconut flour and unsweetened coconut milk or condensed milk. I want this gluten-free. Thanks!

    Reply
    • Maegan says

      November 17, 2016 at 8:19 pm

      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.

      Reply
    • LeAnne says

      November 25, 2020 at 9:19 am

      Hi! I used Bobs Red Mill 1:1 gluten free mix and it turned out perfect!

      Reply
  6. Heidi says

    November 23, 2016 at 12:15 pm

    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.

    Reply
  7. Linda says

    December 5, 2016 at 8:27 pm

    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!

    Reply
    • Maegan says

      December 5, 2016 at 10:15 pm

      Hi Linda! Yes, it refrigerates great and I actually recommend storing it in the fridge. Enjoy!

      Reply
  8. Rebecca says

    November 13, 2017 at 1:54 pm

    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?

    Reply
    • Maegan says

      November 14, 2017 at 12:41 am

      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!

      Reply
  9. Jennifer says

    November 14, 2017 at 5:46 pm

    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!

    Reply
    • Maegan says

      November 14, 2017 at 11:17 pm

      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! 🙂

      Reply
  10. Karen says

    November 21, 2017 at 11:03 am

    Dark chocolate pumpkin tart: What type of cocoa powder can I use? Hershey’s unsweetened, Droste or baking cocoa that is processed with alkali?

    Reply
    • Maegan says

      November 21, 2017 at 6:52 pm

      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!

      Reply
  11. Jamie says

    October 29, 2018 at 5:46 pm

    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.

    Reply
    • Maegan says

      October 31, 2018 at 2:23 pm

      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!

      Reply
  12. EMV says

    November 9, 2018 at 8:51 am

    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

    Reply
    • Maegan says

      November 10, 2018 at 11:00 am

      Absolutely, EMV! Enjoy!

      Reply
    • AMB says

      January 5, 2021 at 6:43 pm

      Amazing flavors. Everyone I’ve baked this for loves it! I did have a bit of extra filling, but I just popped it in the microwave for a little snack.

      ★★★★★

      Reply
  13. Marcie Bluestone says

    November 13, 2018 at 1:42 pm

    At first glance, I thought this must be an Oreo crust. Have you ever tried (or tasted) an Oreo/pumpkin combo?

    Reply
    • Maegan says

      November 22, 2018 at 2:09 am

      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!

      Reply
    • Marjorie Stradinger says

      November 27, 2019 at 1:58 pm

      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.

      Reply
  14. Daniela Tapia says

    November 24, 2018 at 10:08 pm

    I love your recipes but this one is my favorite! I’m making this…

    Reply
  15. Mary says

    March 19, 2019 at 1:27 pm

    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!

    Reply
    • Maegan says

      March 29, 2019 at 8:10 am

      Hi Mary! It’s definitely sweetened condensed milk. Evaporated milk looks similar but doesn’t have any sweetener in it. Hope this helps. Enjoy!

      Reply
  16. Julie says

    October 20, 2019 at 10:05 am

    Do you wait for it to cool the full hour before you take it out of the tart pan?

    Reply
    • Maegan says

      January 3, 2020 at 8:48 am

      Hi Julie! Yes, let it cool for at least an hour in the pan before removing or serving. Enjoy!

      Reply
  17. Yvonne says

    October 30, 2019 at 12:58 pm

    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

    Reply
    • Maegan says

      January 3, 2020 at 8:43 am

      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!

      Reply
      • Andrea says

        January 24, 2020 at 9:47 pm

        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!!

  18. Ashly says

    November 15, 2019 at 11:32 am

    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!

    Reply
    • Maegan says

      January 3, 2020 at 8:27 am

      Hi Ashly! I’m not familiar baking with monk fruit sweetener so I couldn’t say for sure. Sorry!

      Reply
  19. Nina says

    November 18, 2019 at 2:47 pm

    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?

    Reply
    • Maegan says

      January 3, 2020 at 8:22 am

      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.

      Reply
  20. Sherie Clapp says

    November 22, 2019 at 3:59 pm

    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!

    Reply
    • Maegan says

      January 3, 2020 at 8:15 am

      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!

      Reply
  21. Vicki says

    September 25, 2020 at 7:52 pm

    Cant rate this yet as we haven’t tasted it. I didnt have a tart pan with removable bottom so we will see how well it comes out of tart pan. I had to bake it little longer than suggested. Will update when we try it..hopefully it will be awesome as I’m taking it to a dinner party.

    Reply
  22. Carly says

    September 30, 2020 at 7:04 pm

    I personally don’t like condensed milk what is substitute for the condensed milk?

    Reply
    • The BakerMama says

      October 2, 2020 at 5:45 pm

      Hi Carly! You could use Cream of Coconut in place of the condensed milk: https://amzn.to/3l5Oh0M. Just substitute with a 1:1 ratio. Enjoy!

      Reply
  23. Lisa says

    October 4, 2020 at 7:12 am

    Could I use a springform pan?

    Reply
    • The BakerMama says

      October 17, 2020 at 3:17 pm

      Hi Lisa! Yes, a springform pan will work great. Enjoy!

      Reply
  24. Suzanne says

    October 7, 2020 at 1:40 pm

    THis looks so good! What a great way to enjoy 2 amazing fall flavors!

    Reply
  25. Vanessa says

    October 7, 2020 at 1:42 pm

    Thanks for sharing! Does it keep long?

    Reply
    • The BakerMama says

      October 17, 2020 at 3:18 pm

      Hi Vanessa! It keeps great when stored in the refrigerator for up to 4 days. Enjoy!

      Reply
  26. Rekha says

    October 10, 2020 at 6:36 pm

    I would like to make this soon- do you think the egg is integral? Do you think I can remove it or substitute it with something else?

    Reply
    • The BakerMama says

      October 17, 2020 at 3:36 pm

      Hi Rekha! I would recommend replacing the egg with an additional 1/4 cup pure pumpkin or 1/4 cup mashed banana or 1/4 cup applesauce. Hope this helps. Enjoy!

      Reply
  27. Alisha says

    October 12, 2020 at 9:25 am

    I don’t have a tart pan, do you think a pie pan would work ok?
    It’s thanksgiving today here in Canada 🙂

    Reply
    • The BakerMama says

      October 17, 2020 at 3:31 pm

      Hi Alisha! I apologize I’m just seeing your comment. I hope you used the pie pan and that it turned out great! Happy Thanksgiving!

      Reply
  28. Vesna Martinovska says

    October 27, 2020 at 10:25 am

    Hi, could you please let me know what is the size of the pan you use?

    Reply
    • The BakerMama says

      November 14, 2020 at 5:35 pm

      Hi Vesnna! I use a 9-inch tart pan. Enjoy!

      Reply
  29. Debra says

    November 27, 2020 at 6:35 pm

    The depth of your 9 inch tartvpan will make a big difference. The one I have is shallow, and I realized while mixing the crust that I needed a something bigger. I switched to an 11 inch and it worked fine. You definitely need to pick the crust prior to baking. When writing a recipe you need to be really careful about the measurements of the baking vessel. Depth as well as length and width are important. In this case a 9 inch springform would have worked too. Overall good flavor although I decided that using the special dark chocolate was too much as it overpowered the delicate pumpkin flavor. Also, I used 2 teaspoons of pumpkin pie spice.

    ★★

    Reply
    • The BakerMama says

      December 3, 2020 at 9:47 am

      Great tip on the pan! Thank you. I’ll take note of the pan depth in the future. I’m glad you enjoyed the flavor–I’ll have to try it your way some time!

      Reply
  30. Gina says

    December 14, 2020 at 11:41 am

    I had high hopes for this tart and wanted to like it a lot more than I did. Firstly, I loved how easy it was to make.. very simple ingredients that requires very low effort. I really liked the crust, however, I found it to be too thick. It not only was difficult to cut through on the edges because of how thick it was, it also seemed to overpower the pumpkin flavor. I love all things pumpkin, but for some reason I didn’t love the filling of this tart. I think maybe it was the condensed milk, but it left a bit of a weird aftertaste in my mouth. It was definitely worth trying, but I’m not sure I’ll make it again.

    ★★★

    Reply
  31. Natalie says

    September 12, 2021 at 10:21 pm

    Can you please tell me how long to bake and at what temperature if I do these in a muffin tin? Thanks!

    Reply
    • The BakerMama says

      September 13, 2021 at 10:39 pm

      Hi Natalie! I haven’t tested the recipe in a muffin tin so I couldn’t say for sure. So sorry. It’s a great idea though!

      Reply
  32. Anya says

    November 17, 2021 at 12:34 pm

    I have made this several times and it is great! Pumpkin and chocolate is such a classic combination.

    ★★★★★

    Reply
  33. Arianna says

    November 17, 2021 at 7:56 pm

    Dying to try this! Wondering how you get the entire thing out of the pan since it looks so pretty without the pan!

    Reply
    • The BakerMama says

      November 17, 2021 at 11:00 pm

      Hi Arianna! The bottom of traditional tart pan is actually removable which makes removing the tart from the pan easy and results in a gorgeous tart. Here’s the tart pan I use: https://amzn.to/32dHZrS. I hope this helps. Enjoy!

      Reply
  34. Stacy says

    November 25, 2021 at 7:18 pm

    So simple to make and turned out great. My daughter said it was so good she could cry and gave me a hug (she is 11). I am so glad that I found this recipe.

    ★★★★★

    Reply
  35. Fredau says

    December 12, 2021 at 12:54 pm

    Thanks so much for this recipe, It has become our staple at thanksgiving and Christmas. MUCH better than normal pumpkin pie.
    Quick question.. When I bake the crust, the sides always slide down and I have to use a spoon and reshape the crust again. Would you think it would be ok to skip the prebake step? Or do you have any idea how I can avoid the crust from sliding down the sides?
    Thanks again for this delicious recipe/

    ★★★★★

    Reply
    • The BakerMama says

      December 13, 2021 at 1:19 pm

      Hi Fredau! So happy to hear you enjoy this tart as much as we do! That’s interesting that the crust slides down the side as it bakes. What type of tart pan are you using? If it’s a non-stick pan, I would recommend not greasing it then. Otherwise, I think it would be just fine to skip pre-baking the crust. It just might be a little softer than it should be. Hope this helps. Continue to enjoy!

      Reply

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