Pumpkin Dark Chocolate Tart – A Spiced, Velvety Fall Favorite

Created on November 19th, 2025 at 09:27 pm

Why Pumpkin Dark Chocolate is the Dreamy Autumn Match

The Memory of a Spiced Kitchen

The smell of pumpkin spice drifting through the house instantly brings me back to a crisp November afternoon in our little kitchen. My daughter, Lucy, was helping me measure cocoa powder, her nose dusted with flour and cheeks flushed with excitement. That day, we weren’t just baking – we were making memories. We’d tried pumpkin pie before, and we’d made rich chocolate cakes, but blending pumpkin dark chocolate into one tart? That was a first. And oh, what a delicious surprise it turned out to be.

There’s something magical about the way pumpkin dark chocolate works together. The deep richness of unsweetened cocoa in the crust adds bold contrast to the creamy, spiced pumpkin filling. It’s a dessert that feels decadent yet comforting, perfect for holiday gatherings or just a cozy moment at home. Every bite gives you that luscious blend of earthy sweetness and bittersweet chocolate, a pairing that somehow feels both nostalgic and new.

As a recipe developer, I created this tart to help busy parents like you skip the fuss and still impress at the table. It uses basic pantry staples, comes together in a single tart pan, and looks beautifully rustic straight out of the oven. You’ll love how approachable it is, and how proud you’ll feel serving it.

Whether you’re baking with little hands or prepping ahead for guests, this pumpkin dark chocolate tart is your new fall must. It’s become a go-to in our home, just like our Greek Yogurt Cake or Carrot Cake Cookies – simple, flavorful, and joyfully homemade.

Next up, I’ll guide you through creating that rich, cocoa-packed crust that anchors this tart so beautifully.

What Makes This Tart Recipe Special

This tart is where simplicity meets richness. What sets this pumpkin dark chocolate tart apart from the rest is how balanced and fuss-free it truly is. Unlike a traditional pie, the crust here is made from a quick, stir-together dough using dark cocoa powder and melted butter. There’s no rolling, no chilling, just a crumbly, press-in crust that bakes up like a dream.

But the filling? That’s the real heart of it. Canned pumpkin, sweetened condensed milk, and a hint of warm spice come together in a smooth, custard-like layer that sets beautifully with just one egg. The sweetness is mellow, allowing the bold cocoa crust to shine through every bite. It’s rich, but not too rich. Sweet, but not overly so. Just right.

The textures play perfectly together, the crisp, slightly chewy chocolate base with the creamy pumpkin center. It slices cleanly, holds its shape, and doesn’t need much dressing up (though a dollop of whipped cream never hurts). And let’s not forget how oven-to-table friendly it is. No water baths or finicky fillings, just simple steps and big fall flavor.

This Pumpkin Dark Chocolate tart was inspired by my desire to combine comfort and contrast, something spicy and smooth with something dark and bold. Just like in our Carrot Cake Cookies, where sweet spice pairs with a chewy cookie texture, or our Greek Yogurt Cake, where light ingredients bring surprising depth—this tart brings together two favorites in a whole new way.

Ready to bake? Let’s start with the crust, where all that chocolatey magic begins.

Making the Dark Chocolate Crust

Cocoa-Rich, Buttery and Foolproof

The secret to this Pumpkin Dark Chocolate tart‘s signature depth starts at the bottom. A dark chocolate crust might sound intimidating, but this one is incredibly easy to make. No stand mixer or rolling pin required. Just a bowl, a spoon, and your hands.

In this recipe, we mix all-purpose flour with unsweetened dark cocoa powder, sugar, and a touch of kosher salt. Then comes the melted butter. Once combined, the dough forms a soft, sandy mixture that presses easily into the tart pan. This style of crust gives a slightly chewy bite around the edges and a cookie-like base that supports the creamy pumpkin filling.

I love how the cocoa powder adds not just flavor but color contrast. The dark base against the orange filling makes this tart stand out beautifully on any dessert table. Be sure to press the crust evenly, especially up the sides, to give your filling a nice, even frame. Use the bottom of a flat measuring cup to smooth it out if needed.

Prebaking the crust is essential. It helps firm it up before you pour in the pumpkin mixture, avoiding that dreaded soggy bottom. I bake it for about ten minutes. It might puff slightly while baking, but it settles back down as it cools. This step gives you the crisp, rich base that makes each slice hold its shape.

Much like the flaky layers in our Baklava Cake or the soft chewiness in the Peanut Butter Jam Cake, this crust delivers both flavor and structure without complication. With just one bowl and a handful of pantry ingredients, you’ll have a chocolate crust that feels like it came from a patisserie.

How to Avoid a Soggy Bottom

A common concern with custard-style tarts is the base turning mushy. But you can absolutely prevent that. Prebaking helps, of course. Another trick is letting the crust cool slightly before adding the filling. This ensures it has time to firm up and sets a barrier between crust and custard.

Choose a quality unsweetened dark cocoa powder. It brings out the deep, chocolate flavor without overpowering the pumpkin. And if you want a little texture twist, try adding a tablespoon of finely ground nuts or a sprinkle of crushed gingersnaps to the crust mixture before baking.

One more thing. If you’re using a tart pan with a removable bottom, place it on a baking sheet to catch any potential leaks and for easier handling. This step alone can save your oven and your nerves.

Once your crust is baked and cooled, you’re ready to mix up the creamy pumpkin filling. That’s where the fall flavors really shine.

Pumpkin Dark Chocolate Tart Recipe

Ingredients:

For the tart crust:

• 200 g chocolate biscuits (such as digestive or Oreo-style)
• 70 g unsalted butter, melted
• 1 tbsp cocoa powder (optional, for deeper flavor)

For the pumpkin filling:

• 250 g pumpkin purée (smooth and unsweetened)
• 150 g cream cheese (room temperature)
• 100 g brown sugar
• 1 large egg
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

For the dark chocolate ganache topping:

• 150 g dark chocolate (min. 70% cocoa), finely chopped
• 150 ml heavy cream
• 1 tbsp butter (for extra shine, optional)

Step-by-step Instructions

Step 1: Prepare the crust
– Crush the chocolate biscuits into fine crumbs using a food processor or rolling pin.
– Mix crumbs with melted butter (and cocoa powder if using) until evenly combined.
– Press the mixture into the base and up the sides of a 24 cm tart pan with removable bottom.
– Bake at 180°C (356°F) for 8–10 minutes. Let cool.

Step 2: Make the pumpkin filling
– In a mixing bowl, combine the pumpkin purée, cream cheese, and brown sugar.
– Whisk in the egg, then add cinnamon, ginger, nutmeg, and salt.
– Mix until smooth, then pour the filling into the cooled crust.
– Bake at 170°C (338°F) for 20–25 minutes, or until just set.
– Cool completely before adding the ganache.

Step 3: Prepare the ganache topping
– Heat the cream in a saucepan until just steaming (not boiling).
– Pour over the chopped dark chocolate and let sit for 1 minute.
– Stir until smooth and glossy. Add butter if using, and stir to melt.
– Pour the ganache over the cooled tart and gently spread evenly.
– Chill the tart for at least 1 hour before serving.

Preparing the Silky Pumpkin Filling

Why Pumpkin and Spice Just Work

There’s something irresistibly cozy about the combination of warm spices and creamy pumpkin. When paired with the richness of dark cocoa, the result is pure comfort in every bite. This pumpkin dark chocolate tart brings those flavors together in a way that feels both classic and completely fresh.

Pumpkin brings more than just seasonal charm to this tart. It’s naturally sweet, high in fiber, and loaded with vitamin A, making it a nourishing ingredient as well as a flavorful one. According to the USDA, canned pumpkin offers over 11,000 IU of vitamin A per serving, along with a healthy dose of fiber and potassium. That’s why I love using it as a base in Desserts, it adds richness without the need for heavy cream or extra sugar.

The filling is smooth, creamy, and spiced just right. It starts with one can of pure pumpkin, which gives the tart its vibrant color and earthy sweetness. Then we mix in a can of sweetened condensed milk, which adds body and a touch of indulgence. One large egg binds it all together while a teaspoon of pumpkin pie spice and a pinch of kosher salt round out the flavor.

Mixing this filling is easy. You simply whisk everything together in one bowl until smooth. No need for a mixer or fancy equipment. Just stir until the texture is silky and even. I love how the bright orange color pops against the deep tones of the crust. It’s a visual treat and a delicious contrast.

This tart’s spiced pumpkin filling brings the same joy as our Strawberry Banana Pudding, where fruit and cream blend to perfection, or our Gluten-Free Carrot Cake Cupcakes with their tender, flavorful crumb. Each element works in harmony, and the filling does all the heavy lifting when it comes to flavor.

Baking and Timing Secrets

Once the crust has cooled slightly, pour the pumpkin filling into the shell. Smooth the top with a spatula. Start baking at 425°F for 10 minutes to give it a quick set, then lower the temperature to 350°F and bake for another 25 to 30 minutes. This two-step method allows the custard to firm up without overbaking the crust.

The best way to check for doneness is with the gentle jiggle test. The edges should be firm while the center wobbles just slightly. A toothpick inserted into the center should come out mostly clean. It will continue to set as it cools, so resist the urge to overbake.

If the edges of your crust seem to be browning too quickly, cover them with a strip of foil for the last few minutes. Once baked, let the tart cool in the pan for at least an hour before serving. This helps the filling fully set and makes for clean, tidy slices.

The silky filling combined with the dark crust creates a beautiful texture contrast that’s uniquely satisfying. It’s one of the reasons this pumpkin dark chocolate tart has become a fall favorite for so many home bakers. The flavors develop even more as it rests, making it an ideal make-ahead dessert.

In the next part, we’ll talk about how to serve this show-stopping tart and keep it fresh-plus a few topping ideas to take it over the top.

Serving Tips and Flavor Pairings

Garnishes That Make It Shine

When you pull this pumpkin dark chocolate tart out of the oven and see that glossy top and deep cocoa crust, it’s tempting to slice right in. But giving it a little extra love with the right garnish can take it from delicious to unforgettable.

A dollop of fresh whipped cream adds lightness to every bite. For a holiday-worthy finish, try piping it around the edges and adding a sprinkle of cinnamon or nutmeg. If you want to highlight the chocolate even more, drizzle a warm dark chocolate ganache over the top or scatter a few dark chocolate curls. You could also top with crushed candied pecans or a few toasted pumpkin seeds for texture.

This Pumpkin Dark Chocolate tart pairs beautifully with coffee, chai, or a spiced hot chocolate. You don’t need much on the side, but if you’re serving it at a gathering, a scoop of vanilla bean ice cream is always welcome.

The contrast between the deep cocoa crust and creamy pumpkin center makes this tart the star of any dessert table. Much like the delicate balance in our Lemon Mascarpone Cake or the vibrant presentation of our Lemon Bundt Cake, this dessert looks as lovely as it tastes.

Storage and Make-Ahead Magic

One of the best things about this pumpkin dark chocolate tart is how well it stores. Once it’s cooled completely, you can cover it loosely and refrigerate for up to three days. The flavors only get better with time, making it a perfect make-ahead option for holiday dinners, potlucks, or quiet weekends.

If you plan to add whipped cream or ganache, wait until just before serving to keep everything fresh and pretty. You can also freeze the baked tart, wrapped tightly in plastic and foil, for up to one month. Let it thaw overnight in the fridge and bring it to room temperature before serving.

This tart doesn’t just taste rich and seasonal-it’s practical too. It holds its shape well, making it easy to slice cleanly for serving. Whether you’re making it for a crowd or simply enjoying leftovers with your morning coffee, this pumpkin dark chocolate tart delivers every time.

Next, let’s answer some popular questions about Pumpkin dark chocolate and its health benefits, especially when paired with cozy fall ingredients like pumpkin.

Conclusion

There’s a quiet kind of joy in creating something simple, seasonal, and truly special. This pumpkin dark chocolate tart is one of those recipes you’ll come back to again and again. With its crumbly cocoa crust and silky spiced filling, it brings together everything we love about fall—comfort, richness, and just a touch of magic.

It’s perfect for Thanksgiving, cozy weekends, or any day that needs a little extra warmth. And the best part? You don’t need fancy skills or hard-to-find ingredients. Just a little time, a lot of heart, and maybe a helper or two by your side.

I hope this tart becomes part of your seasonal baking traditions, just like it has in my home. If you’re looking for more easy bakes with bold flavors, you might also love our Baklava Cake or Gluten-Free Carrot Cake Cupcakes. They’re perfect examples of how delicious and doable homemade baking can be.

From my kitchen to yours-happy baking.

FAQ about Dark Chocolate and Pumpkin