What makes the Dark Chocolate Pumpkin Tart different from pumpkin pie?

The Dark Chocolate Pumpkin Tart features a decadent chocolate crust and deeply chocolatey undertones in the filling, while classic pumpkin pie sticks to traditional spices and a plain pastry. The tart is also thinner, making each bite rich and balanced. For more ideas, check out our guide on Traditional Pecan Pie.

How do I know when my Dark Chocolate Pumpkin Tart is done baking?

The tart is ready when the edges are set and the center barely jiggles when you gently shake the pan. A toothpick or knife inserted should come out mostly clean.

Why did my crust turn out crumbly?

If your crust is crumbly, it may need a bit more butter or pressing. Make sure to pack the dough firmly and evenly into the tart pan to help it hold together.

Can I make the Dark Chocolate Pumpkin Tart ahead of time?

Absolutely! You can bake it the night before and refrigerate until ready to serve. It actually slices more cleanly after it’s chilled.

Is the Dark Chocolate Pumpkin Tart freezer-friendly?

Yes, you can freeze slices wrapped well for up to two months. Thaw them overnight in the fridge and enjoy as usual. For more ideas, check out our guide on overnight sausage and egg casserole.

Where can I find pumpkin pie spice?

Pumpkin pie spice is sold in most grocery stores, or you can make your own using cinnamon, nutmeg, ginger, and cloves. Homemade blends let you tweak the spice balance to your liking!

Does this tart work with white chocolate?

While the focus here is on dark chocolate, you can experiment with white chocolate, but keep in mind it will be much sweeter and have a milder flavor.

Amazing Dark Chocolate Pumpkin Tart: 5 Easy Steps

Print Recipe

The Dark Chocolate Pumpkin Tart is a rich, spiced dessert featuring a crisp chocolate crust and velvety pumpkin filling. Perfect for fall gatherings or cozy nights, it’s a bold twist on a seasonal classic.

Author: Julia Monroe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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 (for filling)

Nonstick cooking spray

Optional: Whipped cream or chocolate shavings for serving

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Instructions

1. Preheat oven to 425°F. Grease a 9-inch tart pan with nonstick spray and place it on a baking sheet.

2. In a bowl, whisk together flour, cocoa powder, sugar, and 1/2 tsp salt.

3. Add melted butter to dry ingredients and stir until crumbly dough forms.

4. Press dough evenly into bottom and sides of tart pan.

5. Bake crust for 10 minutes, then let cool for 10 minutes.

6. In a separate bowl, whisk pumpkin, condensed milk, egg, pumpkin spice, and 1/4 tsp salt.

7. Pour filling into cooled crust and smooth top.

8. Bake at 425°F for 10 minutes. Reduce heat to 350°F and bake 25–30 more minutes until set.

9. Cool in pan for 1 hour before serving. Top with whipped cream or chocolate shavings.

Notes

Store in fridge for up to 3 days. For freezing, wrap individual slices and thaw overnight in the fridge.

Try adding mini chocolate chips or chopped nuts to the crust for extra texture.

Use coconut oil and condensed coconut milk for a dairy-free version.

Find it online: https://www.musttryrecipe.com/dark-chocolate-pumpkin-tart/