Simple Dark Chocolate Pumpkin Tart

Fall desserts have always been tricky for me. I love the idea of pumpkin pie, but let’s be honest – the filling can be a little boring sometimes. And don’t get me started on soggy pie crusts. I wanted something that felt fancy enough for Thanksgiving dinner but wouldn’t stress me out in the kitchen.

That’s when I discovered this dark chocolate pumpkin tart. The chocolate adds richness that regular pumpkin pie just can’t match. Plus, the tart shell holds up better than pie crust, so you get that nice clean slice every time. I make the shell a day ahead, which means less work on the actual holiday.

Want something different from the usual pumpkin pie? This is your answer. It tastes like fall and chocolate had the best possible meeting.

What Kind of Pumpkin Should I Use?

For this tart, you’ll want to stick with canned pure pumpkin rather than trying to make your own from scratch. The canned version has a consistent texture and moisture content that works perfectly for baking, plus it saves you tons of time. Make sure you’re buying pure pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree from the grocery store will do the trick. If you do decide to use fresh pumpkin, sugar pie pumpkins are your best bet since they’re sweeter and less watery than carving pumpkins.

Options for Substitutions

This tart is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Dark cocoa powder: Regular unsweetened cocoa powder works just fine if that’s what you have. The tart will be a bit lighter in color and slightly less intense in chocolate flavor, but still delicious.
• Pumpkin pie spice: No pumpkin pie spice? Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
• Sweetened condensed milk: You can make your own by simmering 1 cup whole milk with 2/3 cup sugar until thick and reduced by half, but honestly, the canned stuff is much easier and works better for this recipe.
• Pure pumpkin: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you only have pie filling, skip the pumpkin pie spice since it’s already seasoned.
• All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the crust might be slightly more crumbly.
• Granulated sugar: Brown sugar can replace granulated sugar for a deeper molasses flavor that pairs nicely with the chocolate and pumpkin.

Watch Out for These Mistakes While Baking

The biggest mistake when making chocolate pumpkin tart is not pre-baking the crust long enough, which leads to a soggy bottom that won’t hold up to the creamy filling – bake it until the edges look set and the center feels firm when lightly touched.

Another common error is overmixing the pumpkin filling once you add the egg, as this can create air bubbles that cause cracks on the surface during baking.

To prevent your tart from cracking, bake it at a lower temperature (around 325°F) and watch for the center to be just barely set with a slight jiggle when you gently shake the pan.

Don’t skip letting the tart cool completely at room temperature before refrigerating, as rushing this process can cause the filling to weep or separate, and always use a sharp knife dipped in warm water for clean slices.

What to Serve With Dark Chocolate Pumpkin Tart?

This rich tart is perfect on its own, but a dollop of freshly whipped cream really balances out the deep chocolate and spiced pumpkin flavors. I love serving it with a scoop of vanilla ice cream or even cinnamon ice cream if you want to play up those warm fall spices. A hot cup of coffee or spiced chai tea makes a great pairing since the slight bitterness complements the sweet tart beautifully. For a little extra indulgence, try drizzling some caramel sauce over each slice or sprinkling toasted pecans on top for a nice crunch.

Storage Instructions

Refrigerate: This tart needs to be kept cold since it has dairy and egg in it. Cover it with plastic wrap or store it in an airtight container in the fridge for up to 5 days. The chocolate crust actually gets even better after a day or two as the flavors meld together.

Freeze: You can freeze this tart for up to 3 months! Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. I like to slice it first and freeze individual pieces so I can grab just what I need for dessert.

Serve: Let frozen slices thaw in the fridge for about 4 hours or overnight before serving. The tart tastes best when it’s nice and cold, so there’s no need to bring it to room temperature. Top it with some whipped cream or a sprinkle of cinnamon if you’re feeling fancy!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 22-26 g
• Fat: 48-55 g
• Carbohydrates: 340-370 g

Ingredients

For the chocolate crust:

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted

For the pumpkin filling:

• 1 can (15 oz) pure pumpkin
• 1 can (14 oz) sweetened condensed milk
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/4 tsp kosher salt

Step 1: Prepare the Tart Pan and Preheat the Oven

Preheat your oven to 425°F.

Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray to ensure easy release after baking.

Set the pan aside while you prepare the crust.

Step 2: Make the Chocolate Crust

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted

In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt.

Make a well in the center of the dry ingredients and pour in the melted unsalted butter.

Stir everything together until the mixture forms a crumbly dough.

I like to use my hands for the final mix to make sure the butter is evenly distributed.

Step 3: Form and Par-bake the Crust

• crumbly dough from Step 2

Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan.

Place the tart pan on a baking sheet to catch any drips and bake the crust in the preheated oven for 10 minutes.

The crust may bubble slightly during baking.

Remove the crust from the oven and let it cool for about 10 minutes while you prepare the filling.

Step 4: Prepare the Pumpkin Filling

• 1 can (15 oz) pure pumpkin
• 1 can (14 oz) sweetened condensed milk
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/4 tsp kosher salt

In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined.

This mixture will become the rich, spiced filling for your tart.

Step 5: Fill and Bake the Tart

• pumpkin filling from Step 4
• chocolate crust (baked, from Step 3)

Pour the pumpkin filling into the cooled chocolate crust.

Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean.

I always check a few minutes before the minimum baking time to avoid overbaking.

Step 6: Cool and Serve the Pumpkin Chocolate Tart

Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely.

For an extra touch, you can serve each slice with a dollop of whipped cream, if you like.

Simple Dark Chocolate Pumpkin Tart

Delicious Simple Dark Chocolate Pumpkin Tart recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 4

Calories: 2000

Ingredients Method

Ingredients

  

For the chocolate crust:

• 1 cup all-purpose flour
• 1/2 cup unsweetened dark cocoa powder
• 3/4 cup white sugar
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted

For the pumpkin filling:

• 1 can (15 oz) pure pumpkin
• 1 can (14 oz) sweetened condensed milk
• 1 large egg
• 1 tsp pumpkin pie spice
• 1/4 tsp kosher salt

Method

 

1. Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray to ensure easy release after baking. Set the pan aside while you prepare the crust.
2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt. Make a well in the center of the dry ingredients and pour in the melted unsalted butter. Stir everything together until the mixture forms a crumbly dough. I like to use my hands for the final mix to make sure the butter is evenly distributed.
3. Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a baking sheet to catch any drips and bake the crust in the preheated oven for 10 minutes. The crust may bubble slightly during baking. Remove the crust from the oven and let it cool for about 10 minutes while you prepare the filling.
4. In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined. This mixture will become the rich, spiced filling for your tart.
5. Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and continue baking for another 25-30 minutes, until the filling is set and a toothpick inserted in the center comes out clean. I always check a few minutes before the minimum baking time to avoid overbaking.
6. Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. For an extra touch, you can serve each slice with a dollop of whipped cream, if you like.