Chocolate Swirl Pumpkin Tart
Spiced pumpkin and dark chocolate swirled together inside a chocolate cookie crust is the ultimate holiday tart!
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 cookie crumb base. Inside is a traditional spiced pumpkin filling swirled together with 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!
This tart would definitely be a fabulous addition to your Thanksgiving dessert table. Everyone is sure to love it— the chocoholics, the pumpkin enthusiasts, and everybody in between.
baking tip:How to make homemade pumpkin puree
- Preheat oven to 325 degrees F.
- Cut 1 sugar pumpkin in half and scrape out seeds and pulp.
- Place cut side-down on a sheet pan lined with foil.
- Bake 1 hour, or until tender.
- Scrape out pumpkin flesh and puree in a blender or food processor until smooth.
- Store in the fridge for up to 1 week or in the freezer for several months.
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Chocolate Swirled Pumpkin Tart
Ingredients
For the chocolate cookie crust:
- 1 ½ cups chocolate cookie crumbs
- 2 tablespoons granulated sugar
- Pinch of salt
- 5 tablespoons unsalted butter , melted
For the filling:
- 3 large eggs
- 2/3 cup packed light or dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 15 ounce can pumpkin puree
- 1/2 cup heavy cream
- 1 1/2 cups bittersweet or dark chocolate , melted
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.
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.
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A cookie crust?! My, my. This is one lovely tart!
Oh wow, that looks delicious! I love chocolate pumpkin brownies, so I know that this is amazing!
I do love pumpkin on its own, but I think I love it even more with a healthy dose of chocolate!!
For someone who isn’t crazy about pumpkin, you know how to make one amazing looking pumpkin dessert. Seriously, Annalise…this is beautiful!
It’s like you took the words right out of my mouth! I am not really a pumpkin person either, but combined with large amounts of chocolate, I am a happy girl. Looks great!
Glad I’ve got company! 🙂
The tart is beautiful. Can you tell us what type of chocolate cookies you used for the crust and how many ounces of cookies make a cup and a half of crumbs? Would chocolate graham crackers work here? Thanks!
Hi Irene! You can use either chocolate wafers or chocolate graham crackers. 1 1/2 cups of crumbs should weigh 4.5 ounces or 130 grams. Hope this helps!
Totally amazing! I need to make this soon!
This looks wonderful. I love pumpkin and chocolate together!
really this chocolate cookie crust is very delicious
Please, what kind of chocolate (not baking, I assume) did you use in the filling? Thanks so much. Planning on making this for Thanksgiving.
I used bittersweet chocolate chips, Ghirardelli brand. You can use either chocolate chips or a chopped up bar.
Hello. I used an 8” tart pan for the pumpkin chocolate swirl Tarts but there was way too much cookie crumbs and filling to fit. Not sure what I did wrong but it seems like it might have fit into a 10” pan
Sorry, forgot to ask if tart with filling should be baked at 350 also