This tart became a small obsession the first chilly October I tried it. I was craving a dessert that felt like a celebration of fall but didn’t require hours of fuss. The contrast of the deep, slightly bitter chocolate crust with the sweet, spiced pumpkin center is exactly the kind of flavor marriage that makes people pause and say, “Wow.” I discovered this combination after a week of testing pie crusts and spice blends; when the flavors finally clicked, it became a regular at weekend gatherings and quiet weeknight dinners alike.

What makes this dessert special is its simplicity and balance: the crust is straightforward to press and bake, and the filling comes together in one bowl with pantry staples—canned pumpkin, condensed milk, a single egg, and pumpkin pie spice. The texture is creamy without being custardy-heavy, and a thin, slightly crisp chocolate shell around the pumpkin elevates each bite. My family loved serving this with a small dollop of lightly sweetened whipped cream, though it’s equally lovely plain. It’s the kind of dish that feels impressive but is genuinely accessible to cooks of all levels.

Ingredients

• All-purpose flour (1 cup): Use standard bleached or unbleached flour—King Arthur or Gold Medal work well. The flour gives structure to the crust and ensures it presses firmly up the sides of the pan.
• Unsweetened dark cocoa powder (1/2 cup): Choose Dutch-processed for a mellow, chocolatey depth or natural cocoa for brighter notes; either creates the signature dark crust color and slight bitterness that contrasts the filling.
• White sugar (3/4 cup): Granulated sugar in the crust balances the cocoa’s bitterness and helps the dough bind when combined with melted butter.
• Kosher salt (1/2 teaspoon): Brings out the chocolate and pumpkin flavors—use Diamond Crystal or Morton, adjusting slightly if using a different salt.
• Unsalted butter (1/2 cup, melted): Real butter provides richness and helps the crust crisp. If using salted butter, omit or reduce added salt.
• Pure pumpkin (1 can, 15 oz): Check the label for 100% pumpkin, not pumpkin pie filling. The pumpkin supplies moisture and body for the filling.
• Sweetened condensed milk (1 can, 14 oz): Adds sweetness and a creamy texture without needing multiple dairy ingredients—Eagle Brand is a common go-to.
• Large egg (1): Acts as a binder and helps the filling set to a sliceable consistency.
• Pumpkin pie spice (1 teaspoon): A blend of cinnamon, nutmeg, ginger, and cloves; use store-bought McCormick or make your own for fresher flavor.
• Kosher salt (1/4 teaspoon): A small amount in the filling brightens the spices and rounds the sweetness.

Instructions

Preheat and prepare the pan: Preheat the oven to 425°F. Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray or lightly butter and flour the pan. Position a baking sheet on the middle rack to catch any potential drips and make transfer easier. Make the chocolate crust: In a large bowl, whisk together 1 cup flour, 1/2 cup dark cocoa, 3/4 cup sugar, and 1/2 teaspoon kosher salt until evenly combined. Make a well in the center and pour in 1/2 cup melted unsalted butter. Stir until crumbly, then press the mixture firmly into the bottom and up the sides of the prepared tart pan. Firm, even pressure prevents cracking during baking. Blind-bake the crust: Place the tart pan on the baking sheet and bake at 425°F for 10 minutes. The crust may puff slightly—this is normal. Remove and allow to cool about 10 minutes; this short bake sets the cocoa crust so it won’t become soggy when filled. Prepare the filling: In a clean bowl, whisk 15 oz canned pumpkin, 14 oz sweetened condensed milk, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt until smooth and homogeneous. Scrape the bowl sides to ensure no streaks of egg or pumpkin remain. Fill and bake: Pour the filling into the cooled crust, smoothing the top gently with a spatula. Return to the oven and bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for 25–30 minutes more, until the center is set and a toothpick inserted near the center comes out clean. Avoid overbaking to keep the filling silky rather than dry. Cool and serve: Let the tart cool in the pan for at least 1 hour at room temperature so the filling can finish setting. Release from the tart pan carefully and serve slices with a small spoonful of lightly sweetened whipped cream if desired; the cream brightens the spice and softens the chocolate edge.

Storage Tips

To keep the crust crisp and the filling smooth, allow the tart to cool completely, then store it in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. If you plan to freeze, wrap the whole tart in plastic wrap and then aluminum foil, or freeze individual slices between layers of parchment. Thaw overnight in the refrigerator and bring to room temperature before serving to restore silkiness. For the best texture when reheating single slices, warm for 6–8 minutes at 300°F in a small oven or toaster oven—this preserves the crust integrity while warming the filling gently.

Ingredient Substitutions

If you prefer a slightly less sweet crust, reduce the crust sugar to 1/2 cup and add a tablespoon of brown sugar for depth. For a dairy-free option, substitute melted vegan butter and use a dairy-free condensed milk alternative (there are coconut-based versions available); note that flavor and texture will shift slightly. If you can’t find pumpkin pie spice, combine 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves. Using fresh-spiced blends usually gives a brighter aroma than older pre-mixed spice jars.

Serving Suggestions

Serve slices with lightly sweetened whipped cream, a drizzle of dark chocolate ganache, or a sprinkling of toasted pepitas for crunch. This tart pairs beautifully with a cup of strong coffee or a spiced black tea; for gatherings, offer a small bowl of candied pecans or a salted caramel sauce on the side. For a brunch twist, serve thin slices alongside warm apple compote and ricotta to balance the chocolate’s bitterness with fresh fruit acidity.

Cultural Background

Although not a traditional classic, this dessert riffs on two time-honored elements: chocolate tarts and pumpkin custards. Chocolate tarts trace back to European pâtisserie traditions where a dense cocoa shell houses a range of fillings, while pumpkin custards and pies are staple autumn dishes in North America. Combining the two is a modern, eclectic approach that blends the French tart technique with the American love of spiced pumpkin—ideal for holiday tables seeking something familiar yet new.

Seasonal Adaptations

For winter gatherings, increase the pumpkin pie spice to 1 1/4 teaspoons and add 1/8 teaspoon ground cardamom for warmth. In spring, lighten the filling with a tablespoon of orange zest and reduce sugar slightly to brighten flavors. For a summer-friendly version, swap pumpkin for roasted butternut squash purée and add 1 tablespoon lemon juice to lift the sweetness. These small shifts let the same method work across seasons while keeping the tart fresh and relevant.

Meal Prep Tips

Make the crust up to two days ahead and keep it covered in the refrigerator to save time on the day of baking. The filling can be whisked and stored in a sealed container for 24 hours—bring to room temperature before pouring into the crust to ensure even baking. If you need multiple servings for a potluck, bake tarts in two small 6-inch pans simultaneously by adjusting the bake time slightly downward; smaller pans bake faster and are perfect for individual gifting.

This dark chocolate pumpkin tart is a comforting crowd-pleaser that’s deceptively simple. Whether you’re making it for a special dinner or a cozy night in, it’s an elegant way to enjoy seasonal flavors with minimal fuss—give it a try and make it your own with a sprinkle of toasted seeds or a splash of citrus zest.