Go Back
Print Recipe

Chocolate and Pumpkin Tart!

A rich and classy treat with a creamy pumpkin mixture layered on melted chocolate and a cookie crust! 
Prep Time20 minutes
Cook Time45 minutes
Chill time2 hours
Total Time3 hours 5 minutes
Course: Dessert
Keyword: baking, cherry desserts, chocolate, chocolate crust, chocolate pumpkin, chocolate pumpkin tart, chocolate tart, fall, fall foods, halloween, halloween dessert, Holiday, pumpkin, pumpkin dessert, pumpkin pie, pumpkin tart, sweets, thanksgiving, thanksgiving dessert, trending, trending desserts
Servings: 10 servings

Equipment

  • 9" removable bottom tart pan can use a pie pan in a pinch

Ingredients

CRUST

  • 20 chocolate wafer cookies
  • 2 tbsp. sugar
  • 3 tbsp. butter melted 1 extra tbsp. melted for brushing the pan
  • 4 ounces semi-sweet baking chocolate

FILLING

  • 1 1/2 cups or 15oz pumpkin puree or pure pumpkin pumpkin puree recipe link above if interested in homemade
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/4 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 tbsp dark cocoa powder for decoration
  • handful of chocolate wafers, smashed for decoration

Instructions

  • Pre-heat oven to 350°
    To start, add the 20 wafers cookies and sugar in a food processor. Blend until finely ground.
    Add 3 tbsp. melted butter and pulse until blended.
  • Pour the mixture into the tart pan and press down with the bottom of a measuring cup. (Just the bottom, not sides)
  • Bake for 12 minutes Remove and set aside.
  • Melt the chocolate in a microwave in 30 second increments. Stirring in between. Continue until melted and smooth.
  • Now spread the melted chocolate on the cookie crust.
    Next step is to freeze for 5 minutes.
    Then remove from freezer and brush 1 tbsp. melted butter on tart pan sides.
    Set aside and we will start on the filling.
  • Let's get the filling going.
    Whisk together the pumpkin, egg, syrup, pumpkin pie spice, and salt. After mixing, pour into the tart pan.
    Set on top of a baking sheet. (This is in case of any spillage)
    Now move it into the oven.
    Bake for 45 minutes or until set.
  • Cool on a cooling rack for 1 hour.
    Then decorate.
  • I like to sift cocoa powder around the edges or into a moon shape. Then sprinkle on the crushed cookies. Or lightly coat with a thin layer of cocoa all around.
  • Move to the refrigerator and cool for at least 1 hour.
  • Serve cold
  • ENJOY!