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.
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.
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.
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!
Hi, could you please let me know what is the size of the pan you use?
Hi Vesnna! I use a 9-inch tart pan. Enjoy!
I don’t have a tart pan, do you think a pie pan would work ok?
It’s thanksgiving today here in Canada 🙂
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!
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?
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!
Thanks for sharing! Does it keep long?
Hi Vanessa! It keeps great when stored in the refrigerator for up to 4 days. Enjoy!
THis looks so good! What a great way to enjoy 2 amazing fall flavors!
Could I use a springform pan?
Hi Lisa! Yes, a springform pan will work great. Enjoy!
I personally don’t like condensed milk what is substitute for the condensed milk?
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!
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.