Chocolate Pumpkin Tart
This post may contain affiliate links. Read the full disclosure here.
Indulge in the heavenly blend of dark chocolate and pumpkin with this chocolate pumpkin tart, a delicious twist that could just rival the classic pumpkin pie for the title of fall’s favorite dessert. Imagine a rich, velvety filling balanced perfectly with the warm spices of pumpkin, all enveloped in a buttery chocolate crust.
Every Thanksgiving, we always include pecan pie and apple pie on our menu. But this year, we’re adding something extra special. Enter the chocolate pumpkin tart. With a rich dark chocolate crust and a velvety pumpkin filling, this dessert is the perfect blend of pumpkin and chocolate, creating a flavor combination that’s truly heavenly.
This is seriously one of the simplest tarts you’ll ever make, way easier than pie! With just a handful of ingredients for the crust and filling, you can whip this up in no time. No need for a food processor or boiling ingredients. The best part? The crust comes together in minutes and doesn’t require any refrigerating or rolling. Just mix everything together, and you’re ready to go!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour
- Powdered sugar and granulated sugar
- Dutch-processed cocoa powder
- Salt
- Butter
- Vanilla
- Pumpkin puree
- Molasses
- Pumpkin pie spice
- Salt
- Eggs
- Heavy cream and milk
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the chocolate crust, then press it into a tart pan and bake for 15 minutes.
- Whip up the filling and pour it into the tart pan. There will be some leftover filling.
- Bake until the filling is set, about 60 minutes.
Tips For Success
- Line the crust with parchment and pie weights before baking it. Don’t skip this step!
- You can use cooked fresh pumpkin puree in place of canned pumpkin if you’d like. Avoid pumpkin pie filling as it already contains the spices.
- You can skip the molasses if you simply don’t want to use it, but I highly encourage you to give it a try.
- To prevent cracks in the pumpkin filling, it’s important not to overbake it. I find that 50 minutes is the perfect amount of time in my oven. Remove it from the oven once the edges are set, but the center is slightly jiggly. The tart will set as it cools.
More Recipes You’ll Love
Chocolate Pumpkin Tart
Ingredients
For the crust
- 1 cup (130 g) all-purpose flour
- ⅓ cup (35 g) confectioners' sugar
- ¼ cup (25 g) Dutch-processed cocoa powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- ½ teaspoon vanilla extract
For the filling
- 15 ounces (425 g) pumpkin puree, not pumpkin pie filling
- 1 cup (200 g) granulated, sugar
- 1 tablespoon unsulfered molasses
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup (160 ml) heavy cream
- ⅔ cup (160 ml) whole milk
- Whipped cream, for topping
Instructions
Make the crust
- Preheat the oven to 350℉.
- In a medium bowl, combine the flour, confectioners' sugar, cocoa powder, and salt.
- Add the melted butter and vanilla. Mix until well coated and the dough forms.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Line the crust with parchment paper and add pie weights.
- Bake for 15 minutes. Remove from the oven and let cool. Remove the pie weights and parchment paper. Set aside.
Make the filling
- In a large bowl, whisk the pumpkin, sugar, molasses, pumpkin pie spice, and salt until well combined.
- Gently whisk the eggs, cream, and milk together until combined. Add to the pumpkin mixture and whisk gently until well combined.
- Pour the filling into the prepared crust (there will be leftover filling) and bake for 50-60 minutes, or until the center is almost set (it should be a little jiggly). Cover the edges with aluminum foil or a pie shield if they become too brown before the pie has finished baking.
- Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Serve once cooled, or cover tightly and refrigerate for a few hours or overnight.
- Top with whipped cream.
Notes
- You can use cooked fresh pumpkin puree in place of canned pumpkin if you’d like.
- Baked and cooled tart will keep for up to 4 days covered tightly and stored in the refrigerator.
- Baked and cooled tart will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.