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.
Favorite dessert to make – always a crowd pleaser
Hi, Mackenzie! It’s soooo good, right? I’m happy to hear that you enjoy it!
Will fresh puree pumpkin still work in this?
Hi, Sue! It should! I haven’t tried it in this particular recipe, but you can substitute in a 1:1 ratio. Let me know how it turns out!
can you freeze the tart?
Hi Traci! Absolutely! Just let it cool completely and then wrap tightly in plastic wrap several times before freezing for up to 1 month. When you’re ready to defrost it, place it in the refrigerator to defrost completely. When ready to serve, let set at room temperature for an hour or serve cold. I hope this helps. Enjoy!
This was so good! Not sickly sweet like most pumpkin pies. The salt in the crust is spot on. Will be making this again – thank you!
I just made this and it was so good! I do have a question though. The crust on this was very hard, like difficult to cut with a fork. Did I do something wrong?
Hi Stephanie! So glad you made and enjoyed it! It sounds like the crust might have been baked a little too much. If it’s overbaked it will be dried out and harder in texture. How long did you end up baking it? Did you use the same ingredients called for in the recipe?
I did use the same ingredients but I think I did end up baking it a little longer than the recipe said because the filling didn’t seem done! I also used a glass pie dish because I couldn’t not find a tart pan so I think that may also have something to do with it.
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/
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!
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.
Dying to try this! Wondering how you get the entire thing out of the pan since it looks so pretty without the pan!
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!
I have made this several times and it is great! Pumpkin and chocolate is such a classic combination.
Can you please tell me how long to bake and at what temperature if I do these in a muffin tin? Thanks!
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!