Decadent Dark Chocolate Pumpkin Tart Recipe for Thanksgiving

Let me tell you, the aroma of rich dark chocolate mingling with the warm spices of pumpkin filling is something you won’t forget. This tart is the epitome of indulgence, with a buttery chocolate crust and a creamy pumpkin center that’s both smooth and flavorful. The first time I served this at Thanksgiving, it stopped conversations. You know, the kind of moment where everyone’s taste buds are so happy they can’t help but pause while savoring the first bite. It’s the dessert that makes people smile and sneaks its way into every plate, even after a big feast.

For me, this recipe started as an experiment on a chilly autumn afternoon. I wanted to merge two of my favorite things—dark chocolate and pumpkin—into something truly special. After tweaking and testing (in the name of science, of course), I ended up with this masterpiece. And let me tell you, it’s become a staple at our family gatherings. My kids call it “the fancy pie,” and my siblings always ask for the recipe. It’s perfect for Thanksgiving or any fall celebration where you want to impress your guests with minimal fuss. Trust me, this tart feels like a warm hug in dessert form.

Why You’ll Love This Recipe

• Rich and Decadent: The combination of dark chocolate and spiced pumpkin is like a match made in dessert heaven.
• Easy to Make: Despite its fancy appearance, this tart comes together with simple techniques and ingredients.
• Perfect for Thanksgiving: It’s a show-stopper dessert that pairs beautifully with a cup of coffee or tea after the big meal.
• Crowd-Pleaser: Even picky eaters who claim they don’t like pumpkin will be asking for seconds.
• Unique Flavor Profile: Unlike traditional pumpkin pie, this tart has a sophisticated depth thanks to the chocolate crust and ganache.

While pumpkin pie is always a classic, this tart takes it to the next level with layers of texture and flavor. The chocolate crust is buttery and slightly crumbly, the pumpkin filling is creamy and spiced to perfection, and the ganache topping is velvety and rich. Plus, the presentation is stunning—you’ll want to snap a picture before everyone dives in! It’s the perfect way to end the night on a sweet note. Trust me, once you make this, it’ll be your go-to dessert for every autumn gathering.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a dessert that’s both elegant and packed with fall flavors. You might already have most of them in your kitchen!

For the Chocolate Crust:

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 2-3 tablespoons (30-45 ml) ice water

For the Pumpkin Filling:

• 1 cup (240 g) pumpkin puree (canned or homemade)
• 1/2 cup (120 ml) heavy cream
• 2 large eggs, room temperature
• 1/3 cup (70 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt

For the Dark Chocolate Ganache:

• 1/2 cup (120 ml) heavy cream
• 4 ounces (115 g) dark chocolate, chopped
• 1 tablespoon (14 g) unsalted butter

Optional Garnishes:

• Whipped cream
• Chocolate shavings
• Chopped pecans

Equipment Needed

• 9-inch tart pan with removable bottom
• Mixing bowls
• Whisk
• Rolling pin
• Food processor (optional, for making the crust)
• Small saucepan
• Baking weights or dried beans

If you don’t have a tart pan, you can use a pie dish, but the presentation won’t be as elegant. A food processor makes the crust super easy to prepare, but you can also do it by hand with a pastry cutter. And if you don’t have baking weights, dry beans work just as well.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Make the crust: In a mixing bowl (or food processor), combine the flour, cocoa powder, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
3. Roll and bake the crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to the tart pan, pressing it gently into the edges. Trim any excess dough. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes. Let it cool completely.
4. Prepare the pumpkin filling: In a bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt until smooth.
5. Fill and bake: Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula. Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Let the tart cool completely.
6. Make the ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in the butter for added shine.
7. Assemble the tart: Pour the ganache over the cooled pumpkin filling, spreading it evenly. Let it set at room temperature for 1 hour or refrigerate for faster results.
8. Add garnishes: Decorate with whipped cream, chocolate shavings, or chopped pecans as desired.

Cooking Tips & Techniques

• Keep your butter cold when making the crust. It’s key to achieving that perfect flaky texture.
• Don’t overwork the dough. Overmixing will make the crust tough instead of tender.
• Use a sieve or sifter for the cocoa powder to avoid clumps in the crust.
• When making the pumpkin filling, taste your spice mixture before adding it to the filling. Adjust the cinnamon or nutmeg to suit your preference.
• Let the tart cool completely before adding the ganache. If the filling is warm, the ganache may not set properly.
• If your ganache looks grainy, try reheating it gently over a double boiler, stirring constantly until smooth.

Variations & Adaptations

• Gluten-Free Option: Use a gluten-free flour blend for the crust.
• Dairy-Free Adaptation: Swap the butter with a dairy-free alternative and use coconut cream instead of heavy cream.
• Spice It Up: Add a pinch of cayenne pepper to the ganache for a subtle heat that complements the dark chocolate.
• Seasonal Twist: Replace the chocolate ganache with a maple glaze for a more autumnal flavor profile.
• Nutty Variation: Add crushed pecans or walnuts to the crust for a nutty crunch.

Serving & Storage Suggestions

This tart is best served at room temperature, allowing the ganache to soften slightly for that luscious, silky texture. Pair it with a hot cup of coffee or spiced chai for the ultimate indulgence. For a festive presentation, pipe dollops of whipped cream around the edges and sprinkle with chocolate shavings or nuts.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the tart tightly in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the fridge before serving. For reheating individual slices, a quick zap in the microwave for 10-15 seconds works wonders!

Nutritional Information & Benefits

This Decadent Dark Chocolate Pumpkin Tart is a treat, but it’s made with wholesome pumpkin, which is rich in vitamin A, fiber, and antioxidants. Dark chocolate adds a dose of flavonoids, known for their heart-health benefits. Each slice contains approximately:

• Calories: 310
• Fat: 18 g
• Carbohydrates: 35 g
• Protein: 5 g

While this tart isn’t exactly low-calorie, it’s a wonderful indulgence for special occasions. Just be mindful of portion sizes if you’re keeping an eye on your sugar intake.

Conclusion

If you’re looking for a dessert that’s both impressive and irresistible, this Decadent Dark Chocolate Pumpkin Tart is your answer. It’s perfect for customizing—whether you want to make it gluten-free, dairy-free, or add your own twist. I love this recipe because it combines two of my favorite flavors in a way that feels both comforting and luxurious. Plus, it’s a guaranteed hit with family and friends.

Decadent Dark Chocolate Pumpkin Tart

Print Recipe

A rich and indulgent tart with a buttery chocolate crust, creamy spiced pumpkin filling, and velvety dark chocolate ganache topping. Perfect for Thanksgiving or any fall celebration.

• Author: paula
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/4 cups (150 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 cup (50 g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, cold and cubed
• 2–3 tablespoons (30–45 ml) ice water
• 1 cup (240 g) pumpkin puree (canned or homemade)
• 1/2 cup (120 ml) heavy cream
• 2 large eggs, room temperature
• 1/3 cup (70 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• 1/2 cup (120 ml) heavy cream
• 4 ounces (115 g) dark chocolate, chopped
• 1 tablespoon (14 g) unsalted butter
• Whipped cream (optional)
• Chocolate shavings (optional)
• Chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Make the crust: In a mixing bowl or food processor, combine the flour, cocoa powder, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
3. Roll and bake the crust: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to the tart pan, pressing it gently into the edges. Trim any excess dough. Line the crust with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes. Let it cool completely.
4. Prepare the pumpkin filling: In a bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt until smooth.
5. Fill and bake: Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula. Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Let the tart cool completely.
6. Make the ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate. Let it sit for a minute, then stir until smooth. Stir in the butter for added shine.
7. Assemble the tart: Pour the ganache over the cooled pumpkin filling, spreading it evenly. Let it set at room temperature for 1 hour or refrigerate for faster results.
8. Add garnishes: Decorate with whipped cream, chocolate shavings, or chopped pecans as desired.

Notes

[‘Keep your butter cold when making the crust for a flaky texture.’, ‘Don’t overwork the dough to avoid a tough crust.’, ‘Use a sieve or sifter for the cocoa powder to avoid clumps in the crust.’, ‘Taste your spice mixture before adding it to the filling and adjust as needed.’, ‘Let the tart cool completely before adding the ganache to ensure it sets properly.’, ‘If your ganache looks grainy, gently reheat it over a double boiler while stirring constantly.’]

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Fat: 18
• Carbohydrates: 35
• Protein: 5

Keywords: Thanksgiving dessert, chocolate tart, pumpkin tart, fall dessert, holiday dessert