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Overhead of sliced chocolate pumpkin tart.

Chocolate Pumpkin Tart

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.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

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.