Dessert

Simple Dark Chocolate Pumpkin Tart Recipe

Bylina moretti November 17, 2025November 17, 2025

Introduction

This Simple Dark Chocolate Pumpkin Tart combines a rich, cocoa-infused crust with a smooth, spiced pumpkin filling for a delightful fall-inspired dessert. It’s easy to make and perfect for sharing with family and friends.

A slice of pie with two clear layers sits on a white plate on a white marbled surface. The bottom layer is thick and dark brown, looking crumbly and firm. The top layer is a smooth, rich orange pumpkin filling with a slightly glossy finish. On top of the pie slice, there is a dollop of white whipped cream with soft peaks. A silver fork rests beside the pie on the plate. In the background, another similar slice of pie with whipped cream is slightly out of focus, along with a glass of milk. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 to ensure easy release after baking. Set the pan aside while you prepare the crust.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, white sugar, and 1/2 teaspoon kosher salt. Make a well in the center of the dry ingredients and pour in the melted unsalted butter. Stir everything together until the mixture forms a crumbly dough. Use your hands to evenly distribute the butter if needed.
Step 3: Press the chocolate dough evenly into the bottom and up the sides of the prepared tart pan. Place the pan on a baking sheet to catch any drips and bake the crust in the preheated oven for 10 minutes. It may bubble slightly. Remove and let cool for about 10 minutes.
Step 4: In a clean mixing bowl, whisk together the pure pumpkin, sweetened condensed milk, large egg, pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and fully combined. This will be the filling.
Step 5: Pour the pumpkin filling into the cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for another 25–30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Check a few minutes before the minimum time to avoid overbaking.
Step 6: Let the tart cool in the pan for at least 1 hour before serving to allow the filling to set completely. Serve with a dollop of whipped cream if desired.

Tips & Variations

For a nuttier crust, try adding 1/4 cup finely chopped pecans or walnuts to the dough before baking.
If you prefer less sweetness, reduce the white sugar in the crust by 1/4 cup.
Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
To make mini tarts, use smaller tart pans and adjust baking time accordingly (around 15-20 minutes total).

Storage

Store the tart covered in the refrigerator for up to 3 days. For best results, bring it to room temperature before serving or warm slightly in a low oven. Reheating in the microwave works well for individual slices—warm for 15-20 seconds.

How to Serve

A round tart on a white plate with two clear layers: a smooth, shiny orange-brown filling on top and a thick, dark brown crumbly crust with ridges around the sides, creating a contrast between the soft filling and the textured crust. The plate is set on a white marbled surface, with a stack of white plates and forks blurred in the background, giving a clean and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin?

It’s best to use pure pumpkin as canned pumpkin pie filling already contains spices and sweeteners, which may alter the tart’s flavor and texture.

How do I prevent the crust from getting soggy?

Baking the crust before adding the filling helps set it and reduces sogginess. Also, letting the tart cool completely before storing or serving helps maintain a firm crust.