Chocolate Pumpkin Tart with Gingersnap Crust
Take pumpkin pie to the next level with this chocolate pumpkin tart! It has a simple gingersnap cookie crust, traditional spiced pumpkin filling, and a topping of rich dark chocolate ganache.
This is the pumpkin pie for those underwhelmed by traditional pumpkin pie (like me). Adding chocolate to your pumpkin pie is one of the most delicious things you’ll ever do— the flavor combo of the two is incredible! Why not also add a gingersnap crust and bake it in a tart pan to make it feel even more fancy?
No one is going to miss the boring traditional pumpkin pie this year at Thanksgiving, I promise! This chocolate pumpkin pie will be celebrated and devoured.
Your new favorite pumpkin “pie” recipe
Here’s what you’re going to love about this chocolate pumpkin tart:
- Delicious combination of flavors. I’ve already mentioned how much I love pumpkin + chocolate. The spices and orange zest in the filling, and the gingersnap crust add even more delicious flavor.
- You can bake it either in a tart pan or pie dish. I like the fanciness of a tart pan, but if you don’t have one, a regular pie dish will work too!
- Minimal extra effort. Looking at this tart, it may seem overly complicated and time-consuming. But when you consider that most pumpkin pies are baked in a pie crust that requires making, chilling, and rolling. And that we often serve it with homemade whipped cream, the effort of making a simple gingersnap cookie crust and melted chocolate ganache is very similar! No step is intimidating or too difficult— this tart is a big bang for your buck!
Ingredients you’ll need
Let get baking! Here’s everything you need to get started (full recipe below):
- Store-bought gingersnap cookies
- Pumpkin puree
- Light or dark brown sugar
- Semisweet, bittersweet or dark chocolate
- Heavy whipping cream
- Ground cinnamon
- Ground ginger
- Ground cloves
- Orange zest
- Light corn syrup
How to make this chocolate pumpkin tart
- Make gingersnap crust. Crush gingersnap cookies in a food processor to fine crumbs. Add melted butter and pulse to combine. Press into an even layer into a 9-inch tart pan with removable bottom.
- Bake. Bake at 400°F for 10 minutes until fragrant and lightly toasted. Meanwhile, prepare the filling.
- Prepare pumpkin filling. Whisk together the pumpkin puree, brown sugar, spices, salt, orange zest and eggs. Add the heavy cream while whisking, and stir until smooth and combined. Pour filling into prepared crust.
- Bake. Bake tart until edges are set and center slightly jiggles when gently shaken, 45-55 minutes. Let cool to room temperature.
- Make ganache. Melt chocolate, butter and ganache in a heat-proof bowl set over a saucepan of simmering water. Stir frequently, and remove from heat just as the last lumps of chocolate are melting. Pour over tart and spread into an even layer. If desired, sprinkle pepitas over the top of the chocolate.
- Chill. Chill tart for 30 minutes to set ganache before serving.
Tips for this recipe
- Either a 9-inch tart pan or pie pan will work for this recipe, but a deep dish pie pan will be too deep. Only fill pan until pumpkin filling is just shy of the top of the crust. Discard excess, do not overfill crust or the tart may overflow while baking.
- Topping with pepitas (pumpkin seeds) is completely optional, but provides a nice pop of color to the tart.
- Baking the gingersnap crust before adding the filling helps prevent the crust from becoming soggy. Still, it’s best to bake the tart immediately after pouring the filling in.
- Place tart on a sheet pan before pouring in the filling, and use it to help transfer the tart to and from the oven.
- You can use double boiler to melt chocolate to make the ganache, or simply put a head-proof bowl over water simmering in a saucepan.
- Since this tart has eggs and cream in the filling, it should be stored in the fridge.
- To make this tart ahead of time, bake and store in the fridge for up to 2 days. You can add ganache ahead of time or just before you’re ready to serve.
More pumpkin recipes to try
If you like this chocolate pumpkin tart recipe, you’ll also love these other beautiful desserts!
Shop tools for this recipe
This recipe was originally published November 2013.
Chocolate Pumpkin Tart with Gingersnap Crust
For the crust:
- 1 ¼ cup gingersnaps (205 grams, about 20-22 cookies)
- 3 tablespoons unsalted butter , melted (43 grams)
For the filling:
- 15 ounce can pumpkin puree (425 grams)
- ¾ cup packed light or dark brown sugar (160 grams)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Zest of 1 orange
- 3 large eggs
- 1 ¼ cups heavy whipping cream (300 ml)
For the chocolate ganache:
- 4 ounce bittersweet or dark chocolate , chopped or use chips (113 grams)
- 5 tablespoons unsalted butter , cubed (71 grams)
- 1 tablespoon light corn syrup
- Pepitas , for garnish (optional)
- Preheat oven to 400°F.
- In a food processor, pulse the gingersnaps until crushed. Add the melted butter and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a tart pan with removeable bottom, or pie pan.
- Place prepared crust on a sheet pan and bake for 10 minutes until fragrant and toasted. Let cool while you prepare the filling.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, orange zest, and eggs. Slowly add the heavy whipping cream while whisking. Mix until combined.
- Pour filling into the prepared crust. Bake until edges are set and center very lightly jiggles when gently shaken, 45-55 minutes. A knife inserted into the center should come out clean. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
- 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 tart. Use a spatula or spoon to spread it evenly over the tart. Sprinkle with pepitas (if desired) and chill for 30 minutes to set the chocolate before serving.
15 Comments on “Chocolate Pumpkin Tart with Gingersnap Crust”
That crust alone has me swooning! This is fabulous!
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!
Gingersnap crust + orange zest in the pie + ganache = the trip threat of pumpkin pie ingredients!
I would love to taste this!
Thanks Becky! Wish I could share a slice with you! Maybe in exchange for a slice of your lingonberry tart?? 🙂
It really looks super delicious!!! I would like to try that once 😉
Delicious! What a wonderful blend of texture and flavors!! Elegant and simple 🙂
Yes please! John is so cute and big now my gosh!
Or I should read the recipe more carefully. 9″ it is! Thanks for the recipe, can’t wait to try it!
I also baked this one and it was sooooo goood! I love the orange flavor, plus chocolate on top of it, AWESOME! Thank you!
I’m so glad to hear you loved this pie, thanks for the comment!
Does it freeze well?
According to google, pumpkin pies freeze well. But I haven’t tested freezing this recipe myself.
I’ll try it and let you know!
How far ahead of time do you think I can make this?
I think you probably have 2-3 days before it’s past its peak.