Description
A delightful twist on traditional pumpkin desserts, this tart combines rich chocolate with creamy pumpkin filling, perfect for fall celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 cup white sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pure pumpkin
- 1 can (14 oz) sweetened condensed milk
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray.
- Make the crust: In a large bowl, whisk together the flour, cocoa powder, sugar, and 1/2 teaspoon of salt. Make a well in the center and pour in the butter. Mix until the dough resembles coarse crumbs.
- Prepare the pan: Press the dough into the bottom and up the sides of the tart pan. Place on a baking sheet and bake for 10 minutes.
- Make the filling: In a separate bowl, whisk together pumpkin, condensed milk, egg, pie spice, and 1/4 teaspoon salt until smooth.
- Combine and bake: Pour the filling into the cooled crust. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 25-30 minutes until set.
- Cool the tart for at least 1 hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg