This Simple Dark Chocolate Pumpkin Tart became my go-to autumn dessert the first time I tried combining two of my favorite things: intense dark chocolate and warmly spiced pumpkin. I remember the afternoon I first tested this idea — a rainy October day when I wanted something that felt special but didn't demand a full day in the kitchen. The marriage of a bittersweet cocoa crust and velvety pumpkin filling struck the perfect balance between decadent and comforting, and my family declared it a new holiday favorite.

What makes this preparation stand out is its simplicity. The crust is a single-bowl mix you press directly into a tart pan; there’s no rolling or chilling required. The filling, relying on canned pumpkin and sweetened condensed milk, is silky and spiced with pumpkin pie seasoning. Each slice offers a crisp cocoa edge with a custardy center that holds its shape yet gives way easily with a fork — a texture that always draws compliments. I love serving it with a dollop of lightly sweetened whipped cream and a sprinkle of extra cocoa for contrast.

Ingredients

• For the chocolate crust: 1 cup all-purpose flour, choose an unbleached brand for a clean flavor; 1/2 cup unsweetened dark cocoa powder (use Dutch-process for deeper chocolate notes), 3/4 cup white granulated sugar, 1/2 teaspoon kosher salt, and 1/2 cup (1 stick) unsalted butter, melted. The butter should be warm but not hot so it hydrates the dry ingredients evenly.
• For the pumpkin filling: 1 can (15 oz) pure pumpkin (not pumpkin pie filling — check the label for 100% pumpkin), 1 can (14 oz) sweetened condensed milk (brands like Eagle Brand give consistent results), 1 large egg at room temperature, 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ginger + pinch of cloves), and 1/4 teaspoon kosher salt to amplify the pumpkin’s sweetness.
• Shopping tip: measure by level cups for the flour and sugar; spoon the flour into the cup rather than scooping directly to avoid a dense crust. If you prefer a slightly less sweet crust, reduce sugar to 2/3 cup.

Instructions

Prepare the oven and pan: Preheat to 425°F. Lightly spray a 9-inch tart pan with a removable bottom with non-stick spray or butter the sides, then set aside. Using a removable-bottom pan makes release easy and protects the tart’s edges when serving. Make the chocolate base: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened dark cocoa powder, 3/4 cup sugar, and 1/2 teaspoon kosher salt until uniform. Make a well in the center, pour in 1/2 cup melted unsalted butter, and stir until the mixture forms coarse crumbs. Use your hands for the final mix to ensure all dry pockets are moistened; press evenly into the bottom and up the sides of the tart pan to a consistent thickness (about 1/8–1/4 inch). Bake the shell: Place the filled tart pan on a baking sheet and bake at 425°F for 10 minutes. You may see small bubbles — this is normal. Remove and let the shell cool about 10 minutes while you prepare the filling; this prevents the shell from shrinking when the filling is added. Whisk the filling: In a clean bowl, combine 1 can (15 oz) pure pumpkin, 1 can (14 oz) sweetened condensed milk, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt. Whisk until completely smooth and glossy — about 30–45 seconds. Room-temperature egg blends more uniformly and reduces the chance of the filling curdling. Fill and bake: Pour the filling into the slightly cooled chocolate crust. Bake at 425°F for 10 minutes, then reduce the oven to 350°F and bake another 25–30 minutes until the center is just set; a toothpick should come out clean or with a few moist crumbs. Avoid overbaking — the tart will continue to set as it cools. Cool and unmold: Allow the tart to cool in the pan for at least 1 hour. Run a thin knife around the edge before removing the removable bottom to prevent sticking. Chill for another hour if you prefer a firmer slice; serve with whipped cream or a dusting of cocoa.

Storage Tips

Store the tart in the refrigerator, loosely covered with plastic wrap for up to 3 days to preserve the filling’s custardy texture. If you plan to freeze, slice into individual portions, wrap each slice double in plastic wrap, then place in a freezer-safe container for up to 2 months. Reheat frozen slices gently in a 300°F oven for 8–10 minutes or thaw overnight in the fridge and serve chilled. For best texture when refrigerating, wait until the tart reaches room temperature before covering so condensation doesn’t make the crust soggy.

Ingredient Substitutions

If you need to adjust ingredients, you can swap the unsalted butter for an equal amount of melted coconut oil for a dairy-lite edge, though the flavor will be slightly different. For a gluten-free version, replace the flour with a 1-to-1 gluten-free baking blend; note that the crust may be more delicate and benefit from an extra tablespoon of melted butter to bind it. If you prefer less sweetness, reduce the sugar in the crust to 2/3 cup and use half a can (7 oz) of sweetened condensed milk mixed with 1/4 cup evaporated milk for a less-sweet filling.

Serving Suggestions

Serve slices at room temperature or chilled with a dollop of softly whipped cream and a light dusting of cocoa or shaved dark chocolate. For a brunch twist, add a spoonful of orange marmalade on the side to provide citrus brightness. Pair with black coffee or a lightly spiced chai for a cozy contrast; for an adult pairing, a tawny port complements the dark cocoa notes beautifully.

Cultural Background

This tart combines two culinary traditions: the European-style press-in cocoa crust often used in contemporary patisserie and the American love of pumpkin-spice custards. Pumpkin-based desserts have deep roots in autumnal American cooking, while dark cocoa adds a modern patisserie influence — together they create a cross-cultural treat that feels familiar and refined at once.

Seasonal Adaptations

In winter, add a pinch of cardamom to the filling for warming aromatics. For a spring or summer adaptation, swap the pumpkin for sweet potato purée and reduce the spice slightly, or transform it into a tart topped with lightly caramelized pear slices for a fresher profile. Holiday versions can include a brown-butter crust or a crisp pecan streusel sprinkled on top for crunch.

Meal Prep Tips

Prepare the crust up to a day ahead and keep it wrapped in the pan at room temperature; this saves active time the day you plan to bake. The filling mixes in minutes and bakes quickly, so with the crust ready you can have dessert on the table in under an hour. Store slices in shallow airtight containers for quick grab-and-go dessert portions throughout the week.

Final thought: this tart is proof that a few pantry staples, a reliable oven, and attention to simple techniques can produce something memorable. I hope it becomes as dependable in your kitchen as it is in mine — one slice is rarely enough.