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