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Dark Chocolate Pumpkin Tart

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This easy dark chocolate pumpkin tart combines a crisp chocolate cookie crust, creamy spiced pumpkin filling, and a glossy dark chocolate ganache for a showstopping Thanksgiving dessert. It’s quick to make, crowd-pleasing, and endlessly adaptable for dietary needs.

Ingredients

Scale
  • 24 chocolate sandwich cookies (Oreos or similar), crushed (about 2 cups/200g crumbs)
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of cloves (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 oz (115g) dark chocolate, chopped (at least 70% cacao)
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • 1/2 teaspoon espresso powder (optional)
  • Whipped cream (for garnish, optional)
  • Chocolate shavings or curls (for garnish, optional)
  • Toasted pecans or hazelnuts (for garnish, optional)
  • Sprinkle of cinnamon (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, pulse chocolate sandwich cookies until finely crushed.
  3. Add melted butter and a pinch of salt. Pulse until mixture resembles wet sand.
  4. Press crumbs evenly into the bottom and up the sides of a 9-inch tart pan. Use the flat bottom of a measuring cup for an even layer.
  5. Bake crust for 8-10 minutes, until set and fragrant. Cool slightly.
  6. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, heavy cream, cinnamon, ginger, nutmeg, cloves (if using), vanilla extract, and salt until smooth and creamy.
  7. Pour pumpkin filling into cooled crust. Smooth top with a spatula.
  8. Bake at 350°F (175°C) for 25-30 minutes, until edges are set and center barely wobbles when gently shaken.
  9. If crust browns too quickly, cover edges with foil halfway through.
  10. Remove from oven and cool completely, about 1 hour.
  11. In a small saucepan, heat heavy cream until just steaming (not boiling).
  12. Remove from heat and add chopped dark chocolate, unsalted butter, and espresso powder.
  13. Let sit for 2 minutes, then stir until glossy and smooth.
  14. Pour ganache over cooled pumpkin tart, tilting pan to cover evenly.
  15. Chill in refrigerator 30 minutes to set ganache.
  16. Top with whipped cream, chocolate curls, and toasted nuts if desired.
  17. Slice with a sharp, thin knife (wipe between cuts for clean slices).
  18. Serve slightly chilled or at room temperature.

Notes

For gluten-free, use gluten-free chocolate cookies. For dairy-free, substitute coconut cream and vegan butter. Don’t overbake the filling; it should have a slight jiggle. Use high-quality chocolate for the ganache. The tart can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months. Garnish with whipped cream, chocolate curls, and nuts for extra flair.

Nutrition

Keywords: dark chocolate pumpkin tart, Thanksgiving dessert, chocolate tart, pumpkin tart, easy holiday dessert, chocolate ganache, autumn baking, gluten-free option, dairy-free option

Find it online: https://norasfoods.com/dark-chocolate-pumpkin-tart-recipe-easy-thanksgiving-dessert-idea/