This Dark Chocolate Pumpkin Tart is the dessert I make when I want pumpkin pie flavor with a lot more drama.
A crisp cocoa cookie crust holds a silky, spiced pumpkin custard, and a glossy layer of dark chocolate ganache finishes the top.
I started baking it after a Thanksgiving where the pumpkin pie sat half eaten while every chocolate dessert vanished.
So I combined the two, and nobody has complained since.
The slightly bitter chocolate balances the sweet pumpkin beautifully, much like it does in my pumpkin mousse pie.
This version bakes in a single tart pan, uses canned pumpkin, and looks far fancier than the effort it takes.
It slices cleanly, travels well, and can be made a full day ahead.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Total Time | 3 hours 25 minutes (includes cooling and chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Dark Chocolate Pumpkin Tart
This tart gives you the cozy spice of pumpkin pie and the richness of a chocolate dessert in one slice.
It is also much more forgiving than a traditional pie, because the cookie crust needs no rolling or chilling.
- Easy crust: The chocolate cookie crumb crust comes together in one bowl and presses right into the pan.
- Silky filling: Sweetened condensed milk gives the pumpkin custard a smooth, creamy texture that slices cleanly.
- Two kinds of chocolate flavor: You get cocoa in the crust and dark chocolate in the ganache.
- Make-ahead friendly: The tart actually slices better after a night in the fridge.
- Beautiful presentation: The shiny ganache top makes it look like it came from a bakery.
- Holiday ready: It is a great alternative when you want something different on the Thanksgiving table.
Another favorite: Pumpkin Cheesecake Brownies
Ingredients
This recipe uses simple ingredients, and most of them are easy to find in any grocery store.
Be sure to buy pure pumpkin puree and not pumpkin pie filling, since the filling is already sweetened and spiced, and my homemade pumpkin pie spice works perfectly here.
- 1 3/4 cups chocolate wafer cookies, finely crushed (about 28 wafers, or roughly 6 to 7 ounces), for the crust
- 6 tablespoons unsalted butter, melted, for the crust
- 2 tablespoons granulated sugar, for the crust
- 1/4 teaspoon fine salt, for the crust
- 1 can (15 ounces) pure pumpkin puree, for the filling
- 1 can (14 ounces) sweetened condensed milk, for the filling
- 2 large eggs, at room temperature, for the filling
- 2 teaspoons pumpkin pie spice, for the filling
- 1 teaspoon pure vanilla extract, for the filling
- 1/2 teaspoon fine salt, for the filling
- 6 ounces (170 g) dark chocolate baking bars, 60% to 70% cacao, finely chopped, for the ganache
- 1/2 cup (120 ml) heavy cream, for the ganache
- 1 tablespoon unsalted butter, for the ganache
- Flaky sea salt, for garnish
- Crystallized ginger, finely chopped, for optional garnish
- Whipped cream, for serving
Kitchen Equipment Needed
You do not need anything fancy for this tart, but a tart pan with a removable bottom makes it much easier to unmold and slice.
If you do not have a food processor, a zip-top bag and a rolling pin will crush the cookies just fine.
- 9-inch tart pan with removable bottom
- Food processor
- Rimmed baking sheet
- Wire cooling rack
- Instant-read thermometer
- Offset spatula
- Medium mixing bowl and whisk
- Small saucepan and heatproof bowl
- Flat-bottomed measuring cup or glass
- Rubber spatula
- Sharp knife
Read Also: Oreo Pie Crust Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of baking tarts, pies, and chocolate desserts at home.
None of them are required, but each one solves a small problem that can make this tart better.
1. Ghirardelli Bittersweet Chocolate Baking Bars
I reach for these bars whenever I make ganache, because they melt smoothly and taste deeply chocolatey without being harsh.
Since the ganache is the star of the top layer, good chocolate really shows.
A bar also chops more evenly than chips, which helps it melt without lumps.
2. Fat Daddio’s Fluted Tart Pan with Removable Bottom
This anodized aluminum pan bakes evenly and gives the crust crisp, defined edges.
The removable bottom lets you lift the tart out cleanly, so every slice looks neat.
It is a pan that will last for years of holiday baking.
3. Maldon Sea Salt Flakes
A tiny pinch of these crunchy flakes on top of the ganache sharpens the chocolate and balances the sweetness of the condensed milk.
They also add a pretty sparkle to each slice. A little goes a long way, so one box lasts for ages.
4. ThermoWorks ThermoPop Instant-Read Thermometer
Custard desserts are easy to overbake when you only rely on a wobble test.
A quick temperature check tells you exactly when the pumpkin filling is set, which protects you from cracks.
I use mine for everything from custards to roasts.
The same pumpkin and chocolate pairing shows up in my pumpkin chocolate chip bars too.
Step-by-Step Instructions: How to Make Dark Chocolate Pumpkin Tart
Read through all the steps once before you begin, and set the eggs out so they can come to room temperature.
Step 1: Prep the Oven and Pan
- Position an oven rack in the center of the oven.
- Preheat the oven to 350°F (175°C).
- Lightly spray a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Place the tart pan on a rimmed baking sheet, which makes it easy to move in and out of the oven.
Step 2: Crush the Chocolate Cookies
- Break the chocolate wafer cookies into pieces and add them to a food processor.
- Pulse until you have fine, sandy crumbs with no large chunks left.
- Measure out 1 3/4 cups of crumbs and pour them into a medium mixing bowl.
- If you are using a zip-top bag, seal it and crush the cookies with a rolling pin until fine.
Step 3: Mix and Press the Crust
- Add the granulated sugar and 1/4 teaspoon fine salt to the cookie crumbs and stir to combine.
- Pour in the 6 tablespoons melted butter and stir with a fork until the crumbs look like damp sand.
- Tip the mixture into the prepared tart pan.
- Press the crumbs firmly across the bottom and up the sides, using the flat bottom of a measuring cup to pack them tightly.
- Make sure the sides are an even thickness so the crust holds together when sliced.
Step 4: Pre-Bake the Crust
- Bake the crust on the baking sheet for 10 minutes, until it smells chocolatey and looks set.
- Remove it from the oven and let it cool on the baking sheet while you make the filling.
- Keep the oven at 350°F (175°C) for the next step.
Step 5: Mix the Pumpkin Filling
- In a medium mixing bowl, add the pumpkin puree and the sweetened condensed milk.
- Whisk until the mixture is smooth and evenly colored.
- Add the 2 eggs, the pumpkin pie spice, the vanilla extract, and 1/2 teaspoon fine salt.
- Whisk gently until everything is fully combined, taking care not to whip in too much air, since extra bubbles can cause puffing and cracks.
Step 6: Fill and Bake the Tart
- Pour the pumpkin filling into the slightly cooled crust, filling it to about 1/4 inch below the rim.
- Tap the baking sheet gently on the counter to release any large air bubbles.
- Carefully slide the baking sheet into the oven.
- Bake for 45 to 55 minutes, until the edges are set and the center only jiggles slightly when you nudge the pan.
- Check that the center reads about 170°F (77°C) on an instant-read thermometer.
- If the crust edge darkens too quickly, loosely tent the edges with foil.
Step 7: Cool the Tart Completely
- Move the tart, still on its baking sheet, to a wire cooling rack.
- Cool at room temperature for 1 hour.
- Chill the tart in the refrigerator for at least 1 more hour before adding the ganache, so the surface is cold and firm.
Step 8: Make the Dark Chocolate Ganache
- Place the finely chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it steams and tiny bubbles form around the edge, but do not let it boil hard.
- Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring.
- Stir slowly with a rubber spatula until the mixture is smooth and glossy.
- Add the tablespoon of butter and stir until it melts completely.
- Let the ganache cool for about 10 minutes, until it is slightly thickened but still pourable.
Step 9: Pour the Ganache and Chill
- Pour the ganache into the center of the cold tart.
- Use an offset spatula to gently spread it to the edges in an even layer.
- Gently tap the pan on the counter to level the surface.
- Refrigerate the tart for 1 hour, until the ganache is set.
Step 10: Unmold, Garnish, and Serve
- Set the tart on top of a sturdy can or jar and let the outer ring of the pan slide down.
- Slide the tart onto a serving plate.
- Sprinkle a pinch of flaky sea salt over the ganache.
- Scatter a little finely chopped crystallized ginger on top if you like.
- Wipe a sharp knife with a warm, damp towel between cuts for clean slices.
- Serve each slice with a dollop of whipped cream.
Another favorite: Chocolate Chip Pumpkin Pudding Pie
Tips for The Best Dark Chocolate Pumpkin Tart
A few small details make the difference between a good tart and a spectacular one.
These are the habits I rely on every time I bake it.
- Use pure pumpkin puree: Pumpkin pie filling adds extra sugar and spices and will throw off the balance of the recipe.
- Pack the crust firmly: A tightly pressed crust will slice cleanly instead of crumbling.
- Bake until just set: The center should wobble slightly, because it firms up as it cools.
- Do not skip the cooling time: Pouring ganache onto a warm tart will make it melt into the filling and look streaky.
- Chop the chocolate finely: Small, even pieces melt smoothly into the hot cream without any lumps.
- Choose the right chocolate: Dark chocolate between 60% and 70% cacao gives a rich flavor without turning bitter.
- Use a warm knife: Wiping the blade between slices keeps the ganache shiny and the edges neat.
If you prefer a pastry shell instead of a cookie crust, my flaky pie crust recipe can be blind baked and used in a tart pan.
Serving Suggestions
This tart is rich, so small slices go a long way.
It looks beautiful on a dessert table and pairs well with something light and creamy on the side.
- A dollop of softly whipped cream with a pinch of cinnamon
- A scoop of vanilla bean ice cream
- A cup of hot coffee or espresso
- Fresh raspberries for a bright, tart contrast
- A drizzle of warm caramel sauce
- A light dusting of cocoa powder over the whipped cream
Another dessert for the table: Pumpkin Spice Latte Tiramisu
Variations of Dark Chocolate Pumpkin Tart
Once you have the basic tart down, it is easy to adjust it to suit your table.
These are a few of my favorite twists.
- Gingersnap crust: Swap the chocolate wafers for gingersnap cookies for a spicier base.
- Orange zest: Stir 2 teaspoons of fresh orange zest into the pumpkin filling for a bright note.
- Mocha ganache: Add 1 teaspoon of instant espresso powder to the warm cream before pouring it over the chocolate.
- Mini tartlets: Bake the filling in mini tart pans for 20 to 25 minutes, similar to my pecan tassies.
- White chocolate drizzle: Melt a little white chocolate and drizzle it over the set ganache.
- Simple chocolate drizzle: Skip the full ganache layer and drizzle melted chocolate over the baked tart instead.
Storage and Reheating
Because this tart contains eggs and cream, it should always be stored in the refrigerator.
Keep it covered so the ganache does not pick up other fridge smells.
- Refrigerator: Store the tart, loosely covered, for up to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 1 month, then thaw overnight in the fridge. The texture may be slightly softer after thawing.
- Serving temperature: Let slices sit at room temperature for 15 to 20 minutes for the best flavor and a softer ganache.
- Reheating: The tart is best served chilled or at room temperature, but you can warm a single slice in the microwave for 8 to 10 seconds if you like a soft, gooey top.
- Food safety: Do not leave the tart out at room temperature for more than 2 hours.
Read Also: Mini Chocolate Cheesecakes
Nutritional Facts
This tart is a rich dessert, so it is best enjoyed in modest slices.
The numbers below are rough estimates for one slice, when the tart is cut into 8 pieces, and they will vary depending on the brands you use.
- Calories: About 550
- Total fat: About 30 g
- Carbohydrates: About 65 g
- Sugar: About 47 g
- Fiber: About 4 g
- Protein: About 8 g
- Sodium: About 280 mg
For a smaller portion of pumpkin dessert, my pumpkin crème brûlée is baked in individual ramekins.
Health Benefits of Key Ingredients
This is still a treat, but a few of the ingredients bring something useful to the plate.
Here is what some of the main ones offer.
- Pumpkin puree: It is a good source of fiber and beta carotene, which the body converts into vitamin A.
- Dark chocolate: It contains cocoa flavanols, which are plant antioxidants, along with minerals such as iron and magnesium.
- Eggs: They provide protein and choline, a nutrient that supports normal cell function.
- Pumpkin pie spice: Cinnamon, ginger, and nutmeg add warm flavor without any added fat or calories.
- Heavy cream and butter: These add richness and carry the fat-soluble vitamins found in dairy.
Another favorite: Pumpkin Chocolate Chip Cookies
FAQs About Dark Chocolate Pumpkin Tart
1. Can I make this tart ahead of time?
Yes, this tart is ideal for making a day ahead.
Bake and chill it, add the ganache, and keep it covered in the refrigerator until you are ready to serve.
2. Why did my pumpkin filling crack?
Cracks usually come from overbaking or from cooling the tart too quickly.
Pull the tart when the center still jiggles slightly, and let it cool gradually on a rack before chilling.
3. Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it for this recipe.
Pumpkin pie filling already contains sugar and spices, so the tart would turn out overly sweet and the seasoning would be off.
4. Can I use fresh pumpkin puree?
Yes, as long as the puree is thick and not watery.
If your homemade puree looks wet, blot it with paper towels or simmer it briefly until it thickens.
If you would rather bake a classic pie, try my pumpkin pecan pie instead.
5. What kind of dark chocolate works best for the ganache?
Choose a good quality bar between 60% and 70% cacao for the best balance of richness and sweetness.
If you use chocolate above 80% cacao, add an extra tablespoon or two of cream so the ganache stays smooth.
Dark Chocolate Pumpkin Tart
Ingredients
- 1 3/4 cups chocolate wafer cookies finely crushed; about 28 wafers or roughly 6 to 7 ounces
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 can (15 ounces) pure pumpkin puree not pumpkin pie filling
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs at room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 6 ounces (170 g) dark chocolate baking bars 60% to 70% cacao, finely chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter
- flaky sea salt for garnish
- crystallized ginger finely chopped, optional garnish
- whipped cream for serving
Equipment
- 9-inch tart pan with removable bottom Essential for easy unmolding and clean slices
- Food processor For crushing chocolate wafer cookies; a zip-top bag and rolling pin work as an alternative
- Rimmed baking sheet Makes it easy to move the tart pan in and out of the oven
- Wire cooling rack
- Instant-read thermometer For checking that the custard center reaches 170°F (77°C)
- Offset spatula For spreading the ganache evenly
- Medium mixing bowl and whisk
- Small saucepan and heatproof bowl For heating cream and making ganache
- Flat-bottomed measuring cup or glass For pressing the crust firmly into the pan
- Rubber spatula
- Sharp knife Wipe with a warm, damp towel between cuts for clean slices
Method
- Position an oven rack in the center and preheat to 350°F (175°C). Lightly spray a 9-inch tart pan with a removable bottom and place it on a rimmed baking sheet.
- Pulse the chocolate wafer cookies in a food processor until fine and sandy. Measure 1 3/4 cups of crumbs into a medium mixing bowl.
- Stir the sugar and 1/4 teaspoon salt into the crumbs, then pour in the melted butter and mix until the crumbs look like damp sand. Press firmly across the bottom and up the sides of the tart pan using the flat bottom of a measuring cup.
- Bake the crust for 10 minutes, until it smells chocolatey and looks set. Remove from the oven and let it cool on the baking sheet while you make the filling; keep the oven at 350°F (175°C).
- Whisk the pumpkin puree and sweetened condensed milk until smooth. Add the eggs, pumpkin pie spice, vanilla, and 1/2 teaspoon salt, whisking gently until combined without whipping in too much air.
- Pour the filling into the slightly cooled crust to about 1/4 inch below the rim, and tap the baking sheet gently on the counter to release air bubbles. Bake for 45 to 55 minutes, until the edges are set and the center only jiggles slightly, reaching about 170°F (77°C). Tent the edges with foil if they darken too quickly.
- Move the tart, still on its baking sheet, to a wire rack and cool at room temperature for 1 hour. Chill in the refrigerator for at least 1 more hour before adding the ganache.
- Place the chopped dark chocolate in a heatproof bowl. Heat the cream until it steams and tiny bubbles form around the edge but does not boil hard, then pour it over the chocolate and let it sit for 2 minutes. Stir slowly until smooth and glossy, add the butter, and stir until melted. Let the ganache cool for about 10 minutes until slightly thickened but still pourable.
- Pour the ganache into the center of the cold tart and spread it gently to the edges with an offset spatula. Tap the pan on the counter to level the surface, then refrigerate for 1 hour until the ganache is set.
- Set the tart on top of a sturdy can or jar and let the outer ring slide down. Slide the tart onto a serving plate, sprinkle with flaky sea salt and chopped crystallized ginger if desired, and serve each slice with whipped cream.
Nutrition
Notes
- Use pure pumpkin puree, not pumpkin pie filling, since the filling is already sweetened and spiced and will throw off the balance of the recipe.
- Pack the crust firmly so it slices cleanly instead of crumbling; the flat bottom of a measuring cup helps.
- Bake until just set: the center should wobble slightly because it firms up as it cools.
- Do not skip the cooling time before adding ganache; pouring it onto a warm tart will make it melt into the filling and look streaky.
- Chop the chocolate finely so it melts smoothly into the hot cream without lumps.
- Choose dark chocolate between 60% and 70% cacao for rich flavor without bitterness; if using above 80%, add an extra tablespoon or two of cream.
- For clean slices, wipe a sharp knife with a warm, damp towel between cuts to keep the ganache shiny and edges neat.
- Make ahead: the tart is ideal made a day ahead; bake, chill, add ganache, and keep covered in the refrigerator until serving.
- Storage: keep covered in the refrigerator for up to 4 days, or wrap individual slices tightly and freeze for up to 1 month, thawing overnight in the fridge.
- Serve slices at room temperature for 15 to 20 minutes for the best flavor and a softer ganache.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Dark Chocolate Pumpkin Tart is the kind of dessert that quietly steals the show.
The crisp chocolate crust, the creamy spiced pumpkin, and the glossy ganache all work together in every bite.
I hope you give it a try this season, and I would love to hear how it turns out.
Leave a comment below, and share a photo if you make it for your holiday table.
Recommended:
- Triple Chocolate Mousse Cake Recipe
- Chocolate Peanut Butter Pudding Pie Recipe
- Pumpkin White Chocolate Chip Cookies
- Mocha Cheesecake Recipe
- Pumpkin Blondies Recipe
