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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 10 reviews
  • 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. 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.






  2. 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.






    1. 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!

    1. 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!

  3. 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?

    1. 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!

  4. 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.