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+ servings

Chocolate Swirled Pumpkin Tart

Pumpkin pie with a chocolate swirl, baked into a chocolate cookie crust.


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


  • 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
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