A pumpkin pie for those underwhelmed by traditional pumpkin pie (that’s me)— a tart lined with a gingersnap cookie crust, filled with creamy pumpkin and spices, and topped with a dark chocolate ganache.

Chocolate Pumpkin Tart with Gingersnap Crust

I thought I hated pumpkin pie for the longest time, until I realized that I loved it completely smothered with whipped cream, or blended up into a milkshake. It’s a little too plain by itself for my tastes. But covered with chocolate? I’ll take two slices, please.

Chocolate Pumpkin Tart with Gingersnap Crust Chocolate Pumpkin Tart with Gingersnap Crust
Chocolate Pumpkin Tart with Gingersnap Crust

Make that three.

I know that pumpkin pie is a given at Thanksgiving, but why not switch it up this year? I promise this pie will get devoured.

The filling is pretty standard, so if you have a pumpkin pie recipe you prefer, go ahead and use it here.  Also, I baked this pie in a tart pan for a prettier presentation, but you can easily use a pie dish if you’d like.

Chocolate Pumpkin Tart with Gingersnap Crust

Even little John fell in love with this pie. Just as I was enjoying a post-photo shoot slice, he squirmed his way onto my lap, stole my fork, and went to town.

But who wouldn’t share their pie with this sweet little face?

Chocolate Pumpkin Tart with Gingersnap Crust Chocolate Pumpkin Tart with Gingersnap Crust

Chocolate Pumpkin Tart with Gingersnap Crust
Yield: One 9-inch tart or pie
For the crust:
  • 1¼ cup (205 grams, about 20-22 cookies) gingersnaps
  • ⅓ cup (75 grams) unsalted butter, melted
  • ¼ cup (50 grams) sugar
For the filling:
  • 1 15 ounce can (425 grams) pumpkin puree
  • ¾ cup (160 grams) brown sugar
  • 1¼ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • Zest of 1 orange
  • 4 large eggs
  • 1½ cups (355 ml) heavy whipping cream
For the chocolate ganache:
  • 4 ounce (113 grams) bittersweet or dark chocolate, chopped or use chips
  • 5 tablespoons (71 grams) unsalted butter, cubed
  • 1 tablespoon light corn syrup
  • Roasted unsalted pepitas (pumpkin seed kernels), for garnish (optional)
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In a food processor, pulse the gingersnaps until crushed. Add the melted butter and sugar and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a buttered tart or pie pan. Place on prepared sheet pan.
  3. In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt and orange zest. Add the eggs one at a time, mixing after each. With the mixer on low, slowly add the heavy whipping cream. Mix until combined.
  4. Pour filling into the prepared crust. Bake until edges are set and a knife inserted into the center comes out clean, 45-55 minutes. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
  5. To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and pour onto the cooled pumpkin filling. Lift the tart and swirl it around until the ganache completely covers the filling. Sprinkle with pepitas and chill for 30 minutes to set the chocolate before serving.

A Thanksgiving Menu

To go along with my pies, all this week I’m sharing sample menus with great recipes from some of my favorite food bloggers.

Thursday Menu

Bourbon Apple Sangria from Climbing Grier Mountain

Cranberry Pistachio Baked Bree from Gimmie Some Oven

Main Dish
Apple Cider Sage Brined Turkey from Good Life Eats

Sugar Free Cranberry Sauce from Vintage Mixer (pictured below)
Rosemary Brown Butter Mashed Potatoes from Cafe Johnsonia
Kale and Wild Rice Casserole from Half Baked Harvest

Potato Dinner Rolls from Completely Delicious

Pumpkin Tiramisu from Foodiecrush

Sugar Free Cranberry Sauce from Vintage Mixer

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10 Responses to Chocolate Pumpkin Tart with Gingersnap Crust

  1. That crust alone has me swooning! This is fabulous!

  2. Great way to spice up a classic pumpkin pie! I love anything with chocolate but actually never tried pumpkin & chocolate combo before, so I’m thrilled to try this out!

    xo, Elisa

  3. Gingersnap crust + orange zest in the pie + ganache = the trip threat of pumpkin pie ingredients!

    I would love to taste this!

  4. Rebecca says:

    It really looks super delicious!!! I would like to try that once 😉

  5. Lacey says:

    Delicious! What a wonderful blend of texture and flavors!! Elegant and simple 🙂

  6. Chelsea says:

    Yes please! John is so cute and big now my gosh!

  7. Leslie says:

    Or I should read the recipe more carefully. 9″ it is! Thanks for the recipe, can’t wait to try it!

  8. Kate says:

    I also baked this one and it was sooooo goood! I love the orange flavor, plus chocolate on top of it, AWESOME! Thank you!

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