There’s just something about the combination of pumpkin, spices like cinnamon and nutmeg, and chocolate that make me go a little weak in the knees. This tart is almost equal parts pumpkin and chocolate and is sure to win over everyone.

Consider adding it to your Thanksgiving spread and serve it as-is or with a dollop of whipped cream.

Chocolate Pumpkin Tart

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 servings

Chocolate Pumpkin Tart

Ingredients

    For the chocolate cookie crust:
  • 1 1/2 cups chocolate cookie crumbs
  • 2 tablespoons sugar
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  • For the filling:
  • 3 large eggs
  • 2/3 cup light or dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1/2 cup heavy cream
  • 1 1/2 cups bittersweet or dark chocolate, melted

Directions

To make cookie crust, combine cookie crumbs, sugar, salt and butter together in small bowl and mix with fork. Press into buttered 8-inch tart pan. Bake at 350°F for 10 minutes. Set crust aside.

To make filling, combine eggs, brown sugar, pumpkin pie spice and salt in bowl of stand mixer fitted with whisk attachment. Add pumpkin puree and heavy cream and mix until incorporated. Measure 1 cup of mixture and set aside.

Set baked crust on sheet pan. Pour filling into crust. In bowl, combine melted chocolate with reserved filling. Spoon on top of tart and swirl into filling.

Bake until center is set and no longer appears shiny, 40-45 minutes. Let tart cool to room temperature and store in fridge until ready to serve.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

5 thoughts on “Chocolate Pumpkin Tart

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  1. Lorr said:

    For Annalise – What kind of chocolate (not baking, I assume) did you use in the filling?

    • realbutter said:

      Lorr – Bittersweet or dark chocolate – you can use bittersweet chips (60 percent cacao) or bittersweet baking squares. Just don’t use unsweetened baking squares.

  2. Deb said:

    I made the Pumpkin Chocolate Tart for a large Thanksgiving family pitch-in yesterday. It was incredible! Wow. Scrumptious! I’ll need to walk about 6 miles today…totally worth it!