Dark Chocolate Pumpkin Tart

Listen. Pumpkin and chocolate in the SAME dessert sounds like a cry for help. I get it. I was skeptical too (pumpkin spice has burned us all one too many times, honestly). But hear me out.

The crust is fudgy, almost brownie-like, made with cocoa powder and melted butter pressed right into the pan. The filling? Smooth, creamy, warmly spiced. Together it’s RIDICULOUS. In the very best way.

I made this for Friendsgiving because I was tired of the same old pie situation (no offense to pumpkin pie, but we needed a plot twist). People texted me for the recipe before they even finished their slice. Just saying.

Why Dark Chocolate and Pumpkin Work

Here’s why this combo works (and why you’ll want to make it):

• CONTRAST is key. The bold, bitter chocolate crust stands up to the sweet, creamy pumpkin filling. Neither gets lost.
• Spices in the pumpkin (like cinnamon and nutmeg) love dark chocolate. They create a deeper, more complex flavor together than either does alone.
• The chocolate crust is sturdy. It won’t turn soggy under the moist filling.
• The pumpkin filling sets up smoothly. The chocolate doesn’t interfere with the texture, just enhances it.

How to Press the Perfect Tart Crust

Press that chocolate dough in BEFORE it cools completely… melted butter sets up FAST! Start with the sides, working your way around the pan’s fluted edges with your thumb. Then flatten the bottom evenly, pressing firmly to eliminate any air pockets. A flat-bottomed measuring cup works wonders for a smooth base!

Don’t stress about tiny cracks (they’ll disappear during baking) but DO make sure the crust thickness stays consistent, around 1/4 inch throughout. Too thin equals breakage, too thick means underbaked dough. Pop it on a baking sheet (trust me, butter drips happen) and par-bake at 425°F for 10 minutes before adding that glorious pumpkin filling.

How to Tell When the Filling Is Set

• The center should give a SLIGHT jiggle (about 2 inches wide is fine)… if it sloshes like soup, back in the oven!
• Toothpick test: MOIST crumbs = PERFECT. Wet batter = keep going!
• Edges should look set and slightly puffed, pulling away from the pan just a touch.
• Surface loses its wet sheen and turns matte when ready.
• Start checking 3-5 minutes BEFORE the timer because carryover heat sneaks in and keeps cooking it!

Trust the jiggle, not the clock…. this tart firms up beautifully as it cools on the counter.

Storing and Making Ahead

Let the tart cool COMPLETELY in the pan. Cover it TIGHTLY and refrigerate for up to 3 days. (Do NOT skip this… the filling needs to set properly!)

Make it ahead by baking a day in advance. Refrigerate overnight, then bring to room temperature for 15 minutes before slicing. (The flavors deepen overnight… it’s worth the wait!)

More Recipes to Try

• Simple Dark Chocolate Pumpkin Tart
• Rich Pumpkin Pie Crumble Bars
• Strawberry Rhubarb Galette with Puff Pastry
• Kentucky Derby Pie
• Derby Pie Bars
• Derby Pie with Bourbon

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: Oven and Pan Setup

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: Mix the Chocolate Dough

• 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: Bake the Crust Base

• 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: Whisk 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: Assemble and Bake

• 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 Slice

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.