Autumn is the perfect season for indulgent desserts, and nothing captures the cozy flavors of fall like a Simple Dark Chocolate Pumpkin Tart. Combining the velvety richness of dark chocolate with the warm spiced sweetness of pumpkin, this dessert is an absolute showstopper. Whether you’re baking for a holiday gathering or a quiet weekend treat, this tart delivers decadent flavor with a surprisingly simple preparation.
Imagine slicing into a fudgy chocolate crust, followed by a creamy pumpkin filling with subtle notes of cinnamon and nutmeg. Every bite melts in your mouth, creating the perfect balance of chocolate intensity and autumn warmth. With this recipe, you’ll learn not only how to create a luscious tart but also the science behind why each step ensures the perfect texture and taste.
Why You’ll Love This Simple Dark Chocolate Pumpkin Tart
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Fudgy, Decadent Flavor – The dark chocolate crust adds a rich base that perfectly complements the smooth pumpkin filling.
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Quick and Easy – From prep to baking, this tart takes under an hour, making it ideal for last-minute dessert plans.
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Crowd-Pleasing – Perfect for Thanksgiving, Halloween, or fall parties, impressing friends and family alike.
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Healthy Twists Available – Easily swap ingredients for a lighter version without losing flavor.
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Make-Ahead Friendly – Prepare in advance; the flavors improve after chilling overnight.
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Versatile Serving Options – Serve with whipped cream, caramel drizzle, or a scoop of ice cream.
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Budget-Friendly Ingredients – Uses pantry staples and minimal specialty items.
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Seasonal Delight – Highlights pumpkin, a fall staple, paired with luxurious dark chocolate.
Ingredients for Simple Dark Chocolate Pumpkin Tart
For the Chocolate Crust:
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1 cup all-purpose flour
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1/2 cup unsweetened dark cocoa powder
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3/4 cup white sugar
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1/2 tsp kosher salt
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1/2 cup unsalted butter, melted
Pro Tip: Use high-quality cocoa powder for the richest chocolate flavor. For a gluten-free version, substitute with almond flour.
For the Pumpkin Filling:
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1 can (15 oz) pure pumpkin
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1 can (14 oz) sweetened condensed milk
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1 large egg
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1 tsp pumpkin pie spice
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1/4 tsp kosher salt
Substitutions:
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Sweetened condensed milk can be replaced with coconut milk for a dairy-free option.
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Pumpkin pie spice can be homemade with cinnamon, nutmeg, ginger, and cloves.
Step-by-Step Instructions to Make Simple Dark Chocolate Pumpkin Tart
1. Preheat & Prep the Pan
Preheat your oven to 425°F (220°C). Spray a 9-inch tart pan with a removable bottom with non-stick cooking spray. This ensures easy release of your tart after baking.
2. Prepare the Chocolate Crust
In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Make a well in the center and pour in melted butter. Stir until crumbly, then press evenly into the pan. Bake for 10 minutes. Let the crust cool slightly before adding the filling.
Science Behind It: Pre-baking (blind baking) prevents the crust from becoming soggy once the wet filling is added.
3. Make the Pumpkin Filling
Whisk together pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth. Pour into the slightly cooled crust.
4. Bake to Perfection
Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 25–30 minutes. Check with a toothpick: it should come out clean from the center.
Sensory Indicator: The edges will be set, and the center slightly wobbly but firm. This ensures creamy texture after cooling.
5. Cool & Serve
Allow the tart to cool for at least 1 hour. For the ultimate dessert experience, serve chilled with whipped cream or a drizzle of chocolate ganache.
Pro Tips for Perfect Simple Dark Chocolate Pumpkin Tart
How Do I Keep the Crust Fudgy But Firm?
Use melted butter and press it firmly into the pan. Chill the crust for 10 minutes before blind baking.
Can I Make This Tart Ahead of Time?
Absolutely! Chill overnight to allow flavors to meld. Cover with plastic wrap to maintain moisture.
What Makes Pumpkin Filling Creamy?
Eggs and sweetened condensed milk provide smooth, custard-like consistency. Avoid overbaking to prevent cracks.
Best Ways to Serve Simple Dark Chocolate Pumpkin Tart
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Top with whipped cream and a dusting of cocoa powder.
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Pair with a scoop of vanilla or pumpkin ice cream.
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Drizzle with caramel or chocolate sauce for extra decadence.
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Serve mini tartlets for party platters.
Nutrition (per serving, 8 servings)
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Calories: 290 kcal
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Fat: 14 g
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Saturated Fat: 8 g
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Carbohydrates: 35 g
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Sugar: 24 g
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Protein: 5 g
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Fiber: 2 g
Storage & Leftovers
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Room Temperature: 1 day in an airtight container.
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Refrigerator: Up to 5 days, covered.
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Freezer: Wrap tightly and freeze for up to 2 months.
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Reheating: Serve chilled or at room temperature. Avoid microwaving; it may change the texture.
FAQs About Simple Dark Chocolate Pumpkin Tart
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Roast and puree fresh pumpkin. Measure 1 ¾ cups for 15 oz canned pumpkin equivalent.
Is This Tart Gluten-Free?
Traditional recipe uses all-purpose flour. Substitute almond or oat flour for gluten-free variation.
How Do I Prevent Cracks in the Filling?
Bake at the recommended temperatures and avoid overbaking. Cooling gradually also prevents cracking.
Can I Make Mini Tartlets?
Absolutely. Reduce baking time to 20–25 minutes for smaller portions.
Variations for Simple Dark Chocolate Pumpkin Tart
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Fudgy Variation: Add 2 tbsp melted chocolate to the pumpkin filling.
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Vegan Option: Use coconut condensed milk and flax eggs.
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Spice Twist: Add cardamom or ginger for a unique aroma.
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Nutty Crust: Fold chopped pecans or walnuts into the crust for added texture.
Conclusion
The Simple Dark Chocolate Pumpkin Tart is a must-try for chocolate and pumpkin lovers alike. With its fudgy crust, velvety filling, and warm spices, it’s the perfect dessert for fall celebrations or a cozy night in. Unlock this recipe’s full flavor by trying variations, serving it creatively, and sharing it with loved ones.