This Simple Dark Chocolate Pumpkin Tart has been a quiet star at our autumn table for years. I first put this together on a chilly October evening when I had leftover pumpkin and an odd craving for chocolate; the combination surprised everyone at dinner. The crust bakes into a dense, slightly crumbly dark chocolate shell that frames a smooth, warmly spiced pumpkin custard. The contrast between the bittersweet crust and the creamy filling is what makes this tart special—each bite feels both indulgent and cozy.

I return to this recipe when I want something that looks showstopping but doesn't require complicated techniques. It came into regular rotation because it reliably pleases a crowd: neighbors, children, and friends who usually pass on pumpkin desserts all come back for seconds. The texture is important here—pressing the crust evenly into the pan and resisting the urge to overbake the filling are small steps that make a big difference. Serve slightly warm or at room temperature with a dollop of lightly sweetened whipped cream for balance.

Ingredients

• All-purpose flour: 1 cup — Use regular or unbleached flour for structure in the crust. Spoon the cup into the measuring cup and level it for accurate measurement; King Arthur or Pillsbury work well.
• Unsweetened dark cocoa powder: 1/2 cup — Choose a Dutch-process or natural cocoa depending on preferred intensity; Dutch-process gives slightly smoother, less acidic chocolate flavor.
• White sugar: 3/4 cup — Granulated sugar brings sweetness and helps the crust bind; can be reduced slightly if you prefer less sweet contrast with the filling.
• Kosher salt: 1/2 teaspoon (crust) + 1/4 teaspoon (filling) — Salt is essential to heighten chocolate and pumpkin flavors; use Diamond Crystal or Morton and adjust to taste.
• Unsalted butter: 1/2 cup, melted — Adds richness and helps the crust bind; cool slightly after melting to avoid cooking butter into the dry ingredients immediately.
• Pure pumpkin: 1 can (15 ounces) — Use 100% pumpkin puree, not pumpkin pie filling, for clean, concentrated pumpkin flavor.
• Sweetened condensed milk: 1 can (14 ounces) — Provides sweetness and a creamy custard texture; Nestlé is the common brand available in most US stores.
• Large egg: 1 — Helps set the filling into a smooth custard; room temperature yields the best incorporation.
• Pumpkin pie spice: 1 teaspoon — A balanced store-bought blend or homemade mix of cinnamon, ginger, nutmeg, and cloves works well for warm, familiar spice.

Instructions

Preheat and prepare the pan: Preheat oven to 425°F. Lightly spray a 9-inch tart pan with a removable bottom with non-stick cooking spray, or brush with melted butter and dust with cocoa for easier release. Place the pan on a rimmed baking sheet to catch any drips while baking. Mix the chocolate crust: In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup unsweetened dark cocoa powder, 3/4 cup white sugar, and 1/2 teaspoon kosher salt. Make a well in the center and pour in 1/2 cup melted unsalted butter. Stir until crumbly, then use your hands to press and distribute the butter evenly; the mixture should hold together when pressed. Press and blind-bake the crust: Press the chocolate dough evenly into the bottom and up the sides of the prepared 9-inch pan. Aim for an even thickness, about 1/4 inch, thicker at the edges if you like a pronounced rim. Bake at 425°F for 10 minutes; crust may puff slightly—this is normal. Remove and let cool for 10 minutes on a rack. Prepare the pumpkin filling: In a clean bowl whisk together one 15-ounce can pumpkin, one 14-ounce can sweetened condensed milk, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and homogenous. The mixture should be silky with no streaks of egg or lumps. Assemble and bake: Pour the filling into the slightly cooled chocolate crust. Return to the oven and bake at 425°F for 10 minutes to set the custard edges, then reduce the oven to 350°F and bake for another 25–30 minutes, until the center is mostly set and a toothpick comes out clean or with a few moist crumbs. Avoid overbaking to keep a tender filling. Cool and serve: Let the tart cool in the pan for at least 1 hour to finish setting. Release from the pan, slice, and serve at room temperature or slightly chilled with whipped cream if desired.

Storage Tips

Store the tart covered loosely with foil or in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm slices in a 300°F oven for 8–10 minutes to refresh the crust. Room-temperature storage for a few hours is fine when serving, but do not leave uncovered at room temperature longer than 2 hours due to the egg in the filling.

Ingredient Substitutions

If you prefer a less sweet filling, substitute half of the sweetened condensed milk with evaporated milk plus 2–3 tablespoons of sugar—this reduces sweetness while keeping texture. For a dairy-free version, use a vegan butter substitute in the crust and a coconut condensed milk (or homemade coconut cream reduced with sugar) in the filling, though texture and flavor will differ. Use gluten-free all-purpose flour in a 1:1 ratio if you need a gluten-free tart; expect a slightly different crumb but the overall idea remains the same.

Serving Suggestions

Serve slices with lightly sweetened whipped cream or a dollop of crème fraîche to balance richness. For a more elegant presentation, drizzle a little dark chocolate ganache along the plate edge or top with toasted pepitas for crunch. This tart pairs well with black coffee, espresso, or a lightly spiced chai. It’s lovely for holiday dessert spreads, potlucks, or a cozy family dinner.

Cultural Background

The combination of pumpkin and warm spice is quintessentially North American, with pumpkin desserts tracing back to colonial times when pumpkin was a staple. The addition of a chocolate crust is a modern twist that marries two beloved traditions: the autumnal pumpkin custard and the universal appeal of chocolate. This hybrid approach has become popular in contemporary baking for its contrast of flavors and textures.

Seasonal Adaptations

In winter, boost the spice with 1/4 teaspoon ground cardamom and a pinch of allspice for warmth. In early fall, add 1 tablespoon of bourbon to the filling for depth and aromatic complexity. For spring or summer entertaining, serve chilled with a scoop of vanilla ice cream and a scattering of fresh berries to lighten the dessert.

Meal Prep Tips

Prep the crust and par-bake up to a day ahead; keep it covered at room temperature and refrigerate the filling separately. Assemble and bake on the day you plan to serve if you want the freshest set; otherwise bake fully and chill. Use shallow, stackable containers for storing slices for easy grab-and-go desserts during busy weeks.

There’s a warm satisfaction in watching this tart slice cleanly and seeing faces light up at the first bite. Whether you’re serving family or friends, this dessert invites conversation and second helpings—make it your own by adjusting spice and sweetness to taste.