Name: Chocolate Pumpkin Tart
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the crust:; 1 cup (130 g) all-purpose flour; ⅓ cup (35 g) confectioners’ sugar; ¼ cup (25 g) unsweetened cocoa powder; ¼ teaspoon salt; ½ cup (113 g) unsalted butter, melted; ½ teaspoon vanilla extract; For the filling:; 15 ounces (425 g) pumpkin puree (not pumpkin pie filling); 1 cup (200 g) granulated sugar; 1 tablespoon unsulphured molasses; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 2 large eggs; ⅔ cup (160 ml) heavy cream; ⅔ cup (160 ml) whole milk; Whipped cream, for topping

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Indulge in the rich harmony of dark chocolate and spiced pumpkin with this Chocolate Pumpkin Tart—a stunning dessert that offers a delicious twist on the traditional pumpkin pie. With a velvety pumpkin filling nestled in a buttery cocoa-infused crust, this tart is a showstopper perfect for fall gatherings or holiday dinners.

Why You’ll Love This Recipe

This tart strikes the perfect balance between indulgent chocolate and warmly spiced pumpkin. The chocolate crust brings a deep richness that complements the smooth, lightly sweet pumpkin custard. It’s elegant enough for special occasions, yet simple enough for casual baking. Best of all, it’s make-ahead friendly and perfect served chilled or at room temperature.

Chocolate Pumpkin Tart

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 cup all-purpose flour
⅓ cup confectioners’ sugar
¼ cup cocoa powder
¼ teaspoon salt
½ cup unsalted butter, melted
½ teaspoon vanilla extract

For the filling:

15 ounces pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1 tablespoon unsulphured molasses
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs
⅔ cup heavy cream
⅔ cup whole milk

For topping:

Whipped cream (optional)

Directions

Make the crust:

Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, confectioners’ sugar, cocoa powder, and salt.
Add the melted butter and vanilla extract. Mix until a dough forms and all the dry ingredients are moistened.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Line the crust with parchment paper and fill with pie weights.
Bake for 15 minutes. Remove from the oven, discard parchment and weights, and let cool.

Make the filling:

In a large bowl, whisk together the pumpkin puree, granulated sugar, molasses, pumpkin pie spice, and salt until smooth.
In a separate bowl, gently whisk together the eggs, heavy cream, and milk.
Add the wet mixture to the pumpkin mixture and whisk gently until fully combined.
Pour the filling into the prepared crust (you may have a little leftover filling depending on tart pan depth).
Bake for 50–60 minutes, or until the center is mostly set but still slightly jiggly. Cover crust edges with foil if browning too quickly.
Cool the tart on a wire rack for 2–3 hours before serving. For best texture, refrigerate for several hours or overnight.
Serve with whipped cream, if desired.

Servings and timing

This recipe yields 8 servings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Chocolate Ganache Layer: Add a thin layer of chocolate ganache over the cooled crust before adding the pumpkin filling.
Nut Crust: Swap part of the flour with finely ground pecans or walnuts for a nutty variation.
Coconut Cream Topping: Replace traditional whipped cream with whipped coconut cream for a dairy-free topping.
Mini Tarts: Make individual tartlets using mini tart pans—adjust baking time accordingly.
Dairy-Free: Use plant-based butter, milk, and cream alternatives for a dairy-free version.

Storage/Reheating

Storage: Once fully cooled, cover the tart tightly and refrigerate for up to 4 days.

Freezing: Wrap the fully baked and cooled tart in several layers of plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator.

Reheating: This tart is best served chilled or at room temperature. If desired warm, gently heat individual slices in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, cooked and pureed fresh pumpkin works well—just ensure it’s not too watery.

What can I use instead of molasses?

You can substitute maple syrup or honey, though the flavor profile will slightly change.

Do I need a tart pan with a removable bottom?

It’s highly recommended for easier removal and a clean presentation, but a pie dish will work in a pinch.

How do I know when the tart is done baking?

The center should be mostly set with a slight jiggle. A knife inserted near the edge should come out clean.

Can I make this tart ahead of time?

Yes, it’s an excellent make-ahead dessert. Bake the day before and refrigerate until ready to serve.

Why is there leftover filling?

Tart pans can vary in depth. If you have leftover filling, you can bake it in a small ramekin as a custard.

Can I add chocolate chips to the filling?

Yes, mini chocolate chips stirred into the filling before baking add extra chocolatey bites.

Is this tart overly sweet?

No, the sweetness is balanced by the warm spices and the slight bitterness of the chocolate crust.

What kind of cocoa powder should I use?

Unsweetened natural or Dutch-processed cocoa powder both work, depending on your taste preference.

Can I skip the whipped cream topping?

Absolutely. The tart is rich and flavorful on its own, but whipped cream adds a nice light contrast.

Conclusion

This Chocolate Pumpkin Tart is a decadent dessert that marries the richness of dark chocolate with the cozy warmth of pumpkin spice. It’s a beautiful and delicious alternative to the classic pumpkin pie, making it a standout addition to any fall or holiday dessert table. Whether served with a dollop of whipped cream or enjoyed as-is, this tart will impress every time.