This chocolate swirl pumpkin tart has a chocolate cookie crust and a filling of swirled spiced pumpkin and dark chocolate. It’s rich, indulgent, and beautiful!

slices of chocolate swirl pumpkin tart lined up

I’ll take my pumpkin with a heavy dose of chocolate, please! It’s my favorite way to enjoy it and this chocolate swirl pumpkin tart is hitting all the right notes.

It starts with a simple chocolate cookie crumb base. Inside is a traditional spiced pumpkin filling with a swirl of melted chocolate. It bakes up beautifully and looks much more impressive than traditional pumpkin pie. No one needs to know that it’s just as easy to bake, it will be our little secret!

Let’s kick pumpkin pie up a notch

If you’re looking for a delicious alternative to traditional pumpkin pie, I highly this chocolate pumpkin tart recipe! Chocolate is such a wonderful pairing with pumpkin and spices, and this tart just seems a bit more elevated and special.

This tart would definitely be a fabulous addition to your Thanksgiving or holiday dessert table. Everyone is sure to love it— the chocoholics, the pumpkin enthusiasts, and everybody in between.

pouring chocolate filling into chocolate cookie crust
chocolate swirl pumpkin tart ready for baking

How to make this chocolate swirl pumpkin tart

  1. Make cookie crust. Combine crushed chocolate cookie crumbs with melted butter, sugar and salt, and press into an 8 or 9-inch tart pan. Grease the pan well if it’s not non-stick!
  2. Par-bake crust. Bake in a 350°F oven for 10 minutes.
  3. Prepare pumpkin filling. Whisk together eggs, brown sugar, pumpkin pie spice, and salt until smooth, then stir in canned pumpkin puree and heavy cream.
  4. Prepare chocolate swirl. Melt the dark or semi-sweet chocolate over a double boiler or in the microwave in 30 second bursts, careful not to burn/scorch the chocolate (warm it just until a few unmelted bits remain, and then stir until completely smooth). Combine it with 1 cup of the pumpkin filling.
  5. Swirl the two together. Pour remaining pumpkin filling into the crust, then add dollops of the chocolate pumpkin filling over the top. Use a knife to swirl them together.
  6. Bake. Return the tart to the oven and bake for 40-45 minutes until slightly puffed and center jiggles slightly but no longer appears wet and shiny.
  7. Cool. Let the pie cool completely to finish setting up before serving, and chill and store in the fridge if not serving asap.
  8. Slice and enjoy! Slices are delicious as-is, but they would also be fantastic with a spoonful of vanilla whipped cream!
Chocolate Swirl Pumpkin Tart is perfect for the holidays!
tart pan

Tart Pan with Removable Sides

There’s something a little extra special about a tart. It just feels fancy! And using a non-stick tart pan with removable pans makes baking a breeze.

$19, Amazon.com

baking tip:How to make cookie crumbs without a food processor

A food processor is the best tool when you need to make cookie or cracker crumbs for a dessert crust, whether you’re crushing graham crackers, oreos, gingersnaps, etc. But what if you don’t have a food processor?

Simply place whole cookies in a zip top plastic bag and crush with a rolling pin, mallet, or the bottom of a heavy glass. It will take some effort get them crushed enough and a uniform size, but it still works really well!

More Baking Tips »

More pumpkin pies & tarts

Chocolate Swirl Pumpkin Tart is perfect for the holidays!

Chocolate Swirled Pumpkin Tart

Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Cool Time: 2 hours
Total Time: 3 hours 25 minutes
Pumpkin pie with a chocolate swirl, baked into a chocolate cookie crust.
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Ingredients
 

For the chocolate cookie crust:

  • 1 ½ cups (127 grams) chocolate cookie crumbs
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 5 tablespoons (70 grams) unsalted butter , melted

For the filling:

  • 3 large eggs
  • ⅔ cup (140 grams) packed light or dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 15 ounce (425 grams) can pumpkin puree
  • ½ cup (113 grams) heavy cream
  • 1 ½ cups (425 grams) bittersweet or dark chocolate , melted

Equipment

tart pan
9-inch tart pan
mixing bowl set of 3 stacked together
Mixing bowls

Instructions
 

  • To make cookie crust, combine cookie crumbs, sugar, salt and butter together in small bowl and mix with fork. Press into buttered 8-inch tart pan. Bake at 350°F for 10 minutes. Set crust aside.
  • To make filling, combine eggs, brown sugar, pumpkin pie spice and salt in bowl of stand mixer fitted with whisk attachment. Add pumpkin puree and heavy cream and mix until incorporated. Measure 1 cup of mixture and set aside.
  • Set baked crust on sheet pan. Pour filling into crust. In bowl, combine melted chocolate with reserved filling. Spoon on top of tart and swirl into filling.
  • Bake until center is set and no longer appears shiny, 40-45 minutes. Let tart cool to room temperature and store in fridge until ready to serve.
Calories: 341kcal, Carbohydrates: 40g, Protein: 5g, Fat: 19g, Saturated Fat: 13g, Cholesterol: 68mg, Sodium: 243mg, Potassium: 284mg, Fiber: 2g, Sugar: 27g, Vitamin A: 5866IU, Vitamin C: 2mg, Calcium: 108mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Disclosure: This recipe was originally published November 2014 in partnership with The American Butter Institute. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.

To find more great Thanksgiving recipes like this one, visit Go Bold With Butter or follow along on facebook, twitter, instagram and pinterest.