Can I use fresh pumpkin puree?

Yes — but use a sugar pie pumpkin, roast and puree thoroughly, and drain excess water before using. Canned puree gives predictability.

Can I skip the condensed milk?

You could substitute homemade reduced milk, but condensed milk is easiest and gives that silky texture.

Is this a good dessert for Thanksgiving?

Absolutely. It’s elegant, slices well, and plays nicely with other fall desserts on the table. Plus, you can make it ahead.

How do I make it less sweet?

Use darker chocolate in the crust and reduce sugar slightly in the crust or add unsweetened whipped topping to balance.

Dark Chocolate Pumpkin Tart — Decadent Pumpkin Chocolate Dessert

Description

A rich, easy tart that pairs a chocolatey pastry with a silky pumpkin custard. Quick to make and great for holidays or weeknight dessert.

Ingredients

Scale

Chocolate crust

1 cup (125 g) all-purpose flour
1/2 cup (50 g) unsweetened dark cocoa powder
3/4 cup (150 g) granulated sugar
1/2 teaspoon kosher salt
1/2 cup (115 g) unsalted butter, melted and slightly cooled

Pumpkin custard

1 (15 oz) can pure pumpkin purée
1 (14 oz) can sweetened condensed milk
1 large egg
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt

Instructions

Heat oven to 425°F (220°C). Lightly grease a 9-inch tart pan with a removable base and place it on a baking sheet for easy handling.
In a bowl whisk together the flour, dark cocoa, sugar, and salt until homogenous. Pour in the melted butter and toss with a spatula until the mixture forms coarse crumbs. Press the mixture firmly and evenly across the bottom and up the sides of the prepared pan, creating a uniform shell.
Transfer the tart shell (on its baking sheet) to the oven and bake for about 10 minutes. You may see small bubbles form — that’s normal. Remove and let the crust cool slightly while you make the filling.
In a clean bowl combine the pumpkin purée, sweetened condensed milk, egg, pumpkin pie spice, and salt. Whisk until completely smooth and glossy, with no streaks of egg or lumps.
Pour the pumpkin mixture into the warm (not hot) chocolate crust. Return to the oven and bake at 425°F for 10 minutes to jump-start the set. Without removing the tart, lower the oven temperature to 350°F (175°C) and continue baking an additional 25–30 minutes, or until the center is mostly set and a toothpick inserted near the middle comes out with just a few moist crumbs.
Remove from the oven and let the tart rest on a rack for at least 1 hour so the filling finishes setting. Chilling in the refrigerator after it reaches room temperature will firm it further and make slicing cleaner.
Slice and serve plain or with a spoonful of whipped cream, a dusting of cinnamon, or toasted pecans if you like.

Notes

Par-baking the crust prevents a soggy bottom—don’t skip it.
To avoid cracks, don’t overwhip the filling and don’t overbake; a slight wobble in the center is ideal.
A tart pan with a removable bottom makes unmolding easiest.
Store covered in the fridge for up to 5 days; slices can be wrapped and frozen for longer storage.