Pumpkin pie with a chocolate swirl, baked into a chocolate cookie crust.
Course Dessert
Cuisine American
Servings 12servings
Calories 341
Author Annalise Sandberg
Ingredients
For the chocolate cookie crust:
1 ½cupschocolate cookie crumbs
2tablespoonsgranulated sugar
Pinchof salt
5tablespoonsunsalted butter, melted
For the filling:
3large eggs
2/3cuppacked light or dark brown sugar
2teaspoonspumpkin pie spice
1/2teaspoonsalt
15ouncecan pumpkin puree
1/2cupheavy cream
1 1/2cupsbittersweet 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.