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Creamy Dark Chocolate Pumpkin Tart

A rich and silky pumpkin tart blended with dark chocolate and warm autumn spices inside a crisp chocolate cookie crust.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 pinch salt
Dark Chocolate Pumpkin Filling
  • 1.5 cups pumpkin puree
  • 6 oz dark chocolate chopped
  • 8 oz cream cheese softened
  • 0.75 cup brown sugar
  • 2 eggs large
  • 0.5 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
  • 2 tbsp cocoa powder

Equipment

  • Mixing bowls
  • Tart pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
  2. Mix chocolate cookie crumbs, melted butter, sugar, and salt until combined.
  3. Press mixture into tart pan and bake for 8 minutes. Cool slightly.
  4. Heat cream and pour over chopped dark chocolate. Stir until smooth.
  5. Beat cream cheese until smooth. Add brown sugar and eggs.
  6. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt, and cocoa powder.
  7. Slowly stir melted chocolate into pumpkin mixture until creamy.
  8. Pour filling into crust and bake 35–40 minutes until edges are set.
  9. Cool completely and refrigerate at least 3 hours before slicing.

Notes

For best flavor, chill overnight before serving. Garnish with whipped cream and chocolate curls.