This simple dark chocolate pumpkin tart has become my fall standby — a dessert that balances deep bittersweet cocoa with the warm spice of pumpkin. I first developed this version on a rainy October afternoon when I wanted something more refined than a typical pie but without the fuss of pastry dough. The result is a crisp, chocolatey shell that frames a silky pumpkin filling made with pantry staples: canned pumpkin, sweetened condensed milk, and a single egg. It’s one of those recipes that looks elegant on the table yet comes together in under an hour.

What I love most is how the dark cocoa adds a subtle bitterness that tames the sweetened condensed milk, while the pumpkin pie spice lifts the whole tart with cinnamon, ginger, and nutmeg notes. I discovered this combination after experimenting with different crusts — a standard butter crust felt too plain, so I folded in cocoa and a touch more sugar until the flavor felt balanced. Every time I bring this tart to a dinner, people comment on its velvety texture and the way the crust snaps satisfyingly when sliced.

Ingredients

• All-purpose flour (for crust): I use a standard bleached or unbleached all-purpose flour — 1 cup gives structure and a tender bite. Spoon into your measuring cup and level for accuracy. King Arthur or Gold Medal both work well.
• Unsweetened dark cocoa powder (for crust): 1/2 cup of dark cocoa provides the deep chocolate character; choose a Dutch-processed variety if you want a smoother, less acidic cocoa flavor.
• White sugar (for crust): 3/4 cup white granulated sugar sweetens and helps crisp the crust; fine sugar dissolves quickly when mixed with melted butter.
• Unsalted butter (for crust): 1/2 cup melted butter binds the dry ingredients and crisps during baking. Use real butter for best flavor; allow it to cool slightly before stirring into dry ingredients.
• Kosher salt: 1/2 teaspoon in the crust and 1/4 teaspoon in the filling enhances the chocolate and spices; use Diamond Crystal or Morton but note they measure differently — this recipe assumes Morton-style granules.
• Pure pumpkin (for filling): One 15-ounce can of pure pumpkin purée (not pumpkin pie filling) gives a concentrated pumpkin flavor and smooth texture. Libby's is a commonly available brand with consistent results.
• Sweetened condensed milk (for filling): One 14-ounce can adds sweetness and a custardy richness that sets firmly when baked; use standard canned condensed milk, not evaporated milk.
• Large egg: One egg helps the filling set and creates a silky mouthfeel. Use room-temperature egg for best integration.
• Pumpkin pie spice: One teaspoon adds the classic warm spice blend — cinnamon, ginger, nutmeg, and cloves. If you prefer, use 3/4 teaspoon cinnamon plus a pinch of ground ginger and nutmeg for a fresher flavor.

Instructions

Prepare the oven and pan:Preheat the oven to 350°F (177°C). Lightly butter or nonstick-spray a 9-inch tart pan with a removable bottom and set it on a baking sheet for support. Preheating ensures even baking and helps the crust set quickly.Make the chocolate shell:In a medium 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 until uniform. Pour in 1/2 cup melted unsalted butter and stir with a spatula until evenly moistened and resembling coarse sand. Press the mixture firmly and evenly into the bottom and up the sides of the prepared tart pan, aiming for a uniform thickness about 1/8 to 1/4 inch. Dock lightly with a fork if you like a crisper bottom.Blind-bake the crust:Place the crust on the baking sheet and bake for 10 minutes to set the butter and remove raw flour taste. Remove from oven and allow to cool slightly while you make the filling. This short blind-bake prevents a soggy bottom when the custard is added.Whisk the filling:In a bowl, combine one 15-ounce can pure pumpkin, one 14-ounce can sweetened condensed milk, one large egg, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt. Whisk until completely smooth and homogenous — about 30 to 45 seconds. The condensed milk is the primary sweetener, so taste the mix before baking if you want it less sweet.Fill and bake:Pour the pumpkin mixture into the warm chocolate shell and smooth the top with a spatula. Bake at 350°F (177°C) for 30 to 35 minutes; the center should be slightly wobbly but edges set. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.Cool and chill:Remove from the oven and let cool on a rack for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours — the custard firms and slices cleanly when fully chilled. For best flavor, chill overnight.

Storage Tips

Store slices in an airtight container in the refrigerator for up to four days; the chilled custard keeps its texture and the crust remains acceptably crisp. For longer storage, wrap the entire tart tightly in plastic wrap and foil and freeze for up to three months. To reheat a frozen slice, thaw overnight in the fridge and bring to room temperature for 20 minutes before serving, or warm gently in a low oven (275°F / 135°C) for 8–10 minutes to lightly revive the crust.

Ingredient Substitutions

If you need a dairy-free option, substitute vegan butter in equal measure for the melted butter and replace sweetened condensed milk with a canned coconut condensed milk (check sweetness) — note the flavor will skew coconut-forward. For gluten-free, use a 1:1 gluten-free flour blend; texture may be slightly crumblier. If you prefer a less-sweet filling, reduce the condensed milk by 2 to 3 tablespoons and add a tablespoon of maple syrup to maintain moisture and flavor balance.

Serving Suggestions

Serve slices chilled or at cool room temperature with a dollop of lightly whipped cream or a scoop of vanilla ice cream to offset the dark chocolate. Garnish with toasted pumpkin seeds for crunch or a dusting of extra cocoa. This tart pairs beautifully with a strong black coffee or a spiced tea; for a festive touch, add a drizzle of salted caramel just before serving.

Cultural Background

Combining chocolate and pumpkin is a relatively recent, North American culinary trend that takes advantage of pumpkin’s natural richness and chocolate’s depth. While pumpkin pie is a Thanksgiving classic, encasing pumpkin custard in a chocolate shell adds a contemporary twist that borrows from European tart traditions. This hybrid reflects the modern tendency to remix comfort flavors into more refined, sharable desserts.

Seasonal Adaptations

For winter holidays, amplify the spices with 1/4 teaspoon ground cloves and a pinch of cardamom. In spring, lighten the filling by folding in a teaspoon of orange zest for brightness. For summer gatherings, serve smaller tarts as individual tartlets using a cupcake tin and reduce baking time by several minutes — individual portions bake faster and look elegant on dessert trays.

Meal Prep Tips

Make the crust and blind-bake it a day ahead, then cover and refrigerate. Prepare the filling separately and store in an airtight container; combine and bake the day you plan to serve. For easy transport to potlucks, bake in a springform pan lined with parchment, cool completely, then release the outer ring and transfer carefully to a serving plate.

This tart is one of those desserts I always recommend because it’s forgiving, crowd-pleasing, and quick to assemble. Try it with a bit of flaky salt on top for a gourmet finish — and don’t be surprised if it becomes your own new seasonal favorite.