Ingredients

For the chocolate crust:

1 cup all-purpose flour
1/2 cup unsweetened dark cocoa powder
3/4 cup white sugar
1/2 tsp kosher salt
1/2 cup unsalted butter, melted

For the pumpkin filling:

1 can (15 oz) pure pumpkin
1 can (14 oz) sweetened condensed milk
1 large egg
1 tsp pumpkin pie spice
1/4 tsp kosher salt

Instructions

Step 1: Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.

Step 2: In a large bowl, whisk together the flour, dark cocoa powder, sugar, and 1/2 tsp kosher salt. Make a well in the center, pour in melted butter, and stir until crumbly. Use your hands to evenly mix the butter throughout.

Step 3: Press the chocolate dough evenly over the bottom and up the sides of the tart pan. Place the pan on a baking sheet and bake for 10 minutes until set. Let cool for 10 minutes.

Step 4: In a clean bowl, whisk together pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and 1/4 tsp kosher salt until smooth and combined.

Step 5: Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce heat to 350°F and continue baking for 25-30 minutes until the filling is just set and a toothpick comes out clean.

Step 6: Let the tart cool in the pan for at least 1 hour before slicing. Serve with whipped cream if desired.

Tips & Variations

Use canned pure pumpkin, not pumpkin pie filling, for best texture and flavor.

If you don’t have pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves as a substitute.

Brown sugar can replace white sugar in the crust for a deeper, molasses-like flavor.

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend, though the crust may be more crumbly.

Serve with vanilla or cinnamon ice cream and a drizzle of caramel sauce for an extra indulgent treat.

Storage

Store the tart covered in an airtight container in the refrigerator for up to 5 days. The flavors deepen after chilling. For longer storage, freeze wrapped tightly for up to 3 months. Thaw frozen slices overnight in the refrigerator before serving. This tart is best enjoyed cold and pairs wonderfully with whipped cream.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but choose sugar pie pumpkins, which are sweeter and less watery than carving pumpkins. However, fresh pumpkin requires cooking and pureeing first, which adds time and may alter texture compared to canned pumpkin puree.

How do I prevent the tart crust from becoming soggy?

Make sure to par-bake the chocolate crust until it’s set and firm before adding the filling. Baking at the recommended temperatures and allowing the tart to cool completely before refrigerating also helps keep the crust crisp and intact.