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Dark Chocolate Pumpkin Tart

Decadent Dark Chocolate Pumpkin Tart for Cozy Fall Nights

This Dark Chocolate Pumpkin Tart combines rich chocolate and spiced pumpkin for a stunning fall dessert that's easy to prepare.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour Can be replaced with gluten-free flour blend
  • 0.5 cup unsweetened dark cocoa powder Use high-quality cocoa for best results
  • 0.5 cup white sugar Granulated sugar can be swapped for coconut sugar
  • 1 pinch kosher salt
  • 0.5 cup unsalted butter Coconut oil can be used for dairy-free version
Filling
  • 15 ounces pure pumpkin (canned) Always use pure pumpkin puree, not pie filling
  • 14 ounces sweetened condensed milk For dairy-free version, use a coconut cream alternative
  • 1 large egg Flax egg or chia egg can be used for vegan option
  • 1 teaspoon pumpkin pie spice
  • 1 pinch additional kosher salt

Equipment

  • 9-inch round tart pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (218°C).
  2. Spray a 9-inch round tart pan with cooking spray.
  3. In a bowl, whisk together flour, cocoa powder, sugar, and salt. Add melted butter and mix until crumbly. Press into the tart pan.
  4. Bake the crust for 10 minutes, then cool for 10 minutes.
  5. In another bowl, whisk together pumpkin puree, condensed milk, egg, pumpkin pie spice, and salt until smooth.
  6. Pour the filling into the cooled crust and spread evenly.
  7. Bake at 425°F for 10 minutes, then reduce to 350°F (175°C) and bake for an additional 25-30 minutes.
  8. Allow the tart to cool at room temperature for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 15gVitamin A: 5000IUCalcium: 80mgIron: 2mg

Notes

For a smooth filling, avoid overmixing once the egg is added. Refrigerate leftovers for up to 5 days or freeze for 3 months.

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