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

Chocolate + Pumpkin Spice

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!”

Watch Me Make a Dark Chocolate Pumpkin Tart

Join me in the kitchen as I make a dark chocolate pumpkin tart for Thanksgiving!

This Tart is a Show-Stopper

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. 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. No food processor, no boiling. The crust comes together in minutes, no refrigerating or rolling. Just stir the ingredients together.

Dark Chocolate Pumpkin Tart

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!

Cinnamon Swirled Pumpkin bread, Pecan Pie Bites, Fresh Apple Cake, Pumpkin Cornbread

What Do I Need to Make a Dark Chocolate Pumpkin Tart?

  • All-purpose flour
  • Dark cocoa powder
  • Granulated sugar
  • Kosher salt
  • Unsalted butter, melted
  • pure pumpkin
  • Sweetened condensed milk
  • Egg
  • Pumpkin pie spice
Dark Chocolate Pumpkin Tart

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.
Dark Chocolate Pumpkin Tart
  • 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.
Dark Chocolate Pumpkin Tart
  • In a medium mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
Dark Chocolate Pumpkin Tart
  • 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.
Dark Chocolate Pumpkin Tart
Dark Chocolate Pumpkin Tart
Dark Chocolate Pumpkin Tart

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

Dark Chocolate Pumpkin Tart

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!

A fabulous fall dessert without a lot of fuss. If you do make this Dark Chocolate Pumpkin Chart, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Maegan's Signature
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Dark Chocolate Pumpkin Tart

  • Author: Maegan – The BakerMama
  • 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

  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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. 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!

    1. 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!

  2. 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?

    1. 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.

  3. 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!

  4. 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

    1. 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!

      1. 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!!

  5. 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!

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

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

    1. 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!

    2. 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.

  7. 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

    1. 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.

  8. 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.

    1. 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!