Pumpkin Chocolate Tart Recipe ( A Holiday Showstopper )

I’ll never forget the Thanksgiving I made 47 of these pumpkin chocolate tarts in 72 hours.

It was during my café days. I’d offered to take holiday dessert orders, thinking I’d get maybe five or ten. Then the orders started pouring in: 47 pumpkin tarts, 52 apple pies. My small kitchen wasn’t built for that kind of production, but I wasn’t going to let anyone down.

Those three days were exhausting, but they taught me something important: this recipe works. Over and over and over again. The chocolate crust is reliable. The spiced pumpkin filling sets perfectly every single time. And that chocolate drizzle? Everyone asks about it.

Twenty years later, I’m still making this tart every Thanksgiving. Not because I have to anymore, but because it’s become part of our tradition. The combination of rich dark chocolate, warm spices, and silky pumpkin filling just works; it’s comforting and special at the same time.

Why You’ll Love This Pumpkin Chocolate Tart

• It’s easier than traditional pumpkin pie. The chocolate crust takes 5 minutes to mix and press – no rolling, no chilling, no wrestling with sticky dough. If you’ve ever stressed over pie crust, you’ll love this.
• The filling is absolutely silky smooth. Not grainy, not dense, just creamy pumpkin perfection with the right balance of warm spices. The creme fraiche makes all the difference.
• It looks like it came from a bakery. That chocolate drizzle on top takes two minutes but makes the whole dessert look professionally done. Your guests will be impressed.
• You can make it ahead. The dough and filling can be prepared two days before Thanksgiving. On the big day, you just assemble and bake while you’re working on everything else.
• It’s been tested hundreds of times. I made this recipe 47 times in one weekend during my café days, plus countless times over the last 20 years. I know exactly what works.
• The chocolate-pumpkin combination is perfect. Rich, slightly bitter chocolate balances the sweet, spiced pumpkin filling. They complement each other beautifully.
• It feeds a crowd beautifully. One 10-inch tart gives you 8-10 generous slices, and it slices cleanly every time.

Ingredients Breakdown

Here’s what you’ll need to make this show-stopping tart. Most ingredients are pantry staples, with just a couple of special additions.

For the Chocolate Crust

• All-purpose flour: The base of your crust
• Unsweetened cocoa powder – Brings rich chocolate flavor and that dark color
• Powdered sugar: Sweetens the crust and helps it hold together
• Salt: Balances the sweetness
• Cinnamon and clove: Just a hint of warm spice in the crust
• Cold unsalted butter: Cubed and kept cold for the best texture
• Egg yolk: Enriches the dough and helps bind it
• Heavy cream: Adds moisture and richness
• Cognac or brandy (optional):  Makes the crust extra tender and flavorful

For the Spiced Pumpkin Filling

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling
• Brown sugar: Adds deep, caramel-like sweetness
• Creme fraiche: Creates that silky smooth texture (substitute with 6 oz heavy cream if needed)
• Large eggs: Give the filling structure as it bakes
• Warm spices: Cinnamon, ginger, nutmeg, and clove for that classic pumpkin flavor

For the Chocolate Drizzle

• Semi-sweet chocolate chips: Melts smoothly and easily
• Whole milk: Thins the chocolate just enough for drizzling

Equipment You’ll Need

• 10-inch tart pan with removable bottom: This makes serving so much easier
• Food processor: For the crust (you can also use a pastry cutter)
• Large mixing bowl: For the filling
• Whisk: To get that smooth, silky filling
• Microwave-safe bowl: For melting the chocolate
• Ziplock bag: For drizzling the chocolate

Expert Tips for Success

After making this tart hundreds of times, here’s what I’ve learned.

Crust Secrets

• Keep your butter cold. This is the most important thing. Cold butter creates a flaky, tender crust. If your butter starts to soften while you’re working, pop everything in the fridge for 10 minutes.
• Don’t skip the brandy or cognac. I know it seems optional, but that tablespoon makes the crust incredibly tender and adds a subtle depth of flavor. If you don’t want to use alcohol, add an extra tablespoon of heavy cream instead.
• Press the dough evenly into the pan. Use the bottom of a measuring cup or your fingers to press it firmly and evenly. You want it the same thickness all over so it bakes evenly.
• Blind baking prevents a soggy bottom. Baking the crust before adding the filling is essential. That 12-15 minutes make all the difference in getting a crisp, not soggy, crust.

Filling Perfection

• Use creme fraiche if you can find it. It makes the filling incredibly rich and smooth with a subtle tang. But don’t stress if you can’t find it – 6 ounces of heavy cream works beautifully too.
• Don’t overmix the filling. Whisk just until everything is combined and smooth. Overmixing can create bubbles that turn into cracks when the tart bakes.
• Watch for doneness carefully. The center should still jiggle slightly when you take it out. It will continue to set as it cools. If you wait until it’s completely firm in the oven, it will be overbaked.
• Let it cool completely. I know this is the hardest part, but rushing it means the filling won’t set properly. Give it those 2-3 hours on the counter.

Make-Ahead Strategy

• Make the dough 2 days ahead. Wrap it tightly and refrigerate. Let it sit at room temperature for 10 minutes before rolling.
• Make the filling 2 days ahead. Store it covered in the refrigerator. Give it a quick whisk before pouring it into the crust.
• Assemble and bake on Thanksgiving. The tart is best served the day it’s baked, but it will keep for up to 2 days in the fridge.

Storage Solutions

• Room temperature: Wrap the tart in aluminum foil or plastic wrap. It will stay fresh for up to 2 days.
• Refrigerator: Place in an airtight container for up to 5 days. Let it come to room temperature for 30 minutes before serving for the best flavor.
• Freezer: Wrap the completely cooled tart in plastic wrap, then in foil or a freezer-safe container. It will keep for 1-2 months. Thaw in the refrigerator overnight.

Pumpkin Chocolate Tart Substitutions and Variations

Ingredient Swaps

• Can’t find creme fraiche? Use 6 ounces of heavy cream instead. The filling will be slightly less rich but still delicious.
• No individual spices? Use 1 1/2 to 2 teaspoons of pumpkin spice blend. Start with less and add more to taste.
• Don’t want to use Brandy? Just leave it out and add an extra tablespoon of heavy cream to the crust.
• Need a dairy-free version? You can substitute the butter with coconut oil (solid, not melted) and use full-fat coconut cream instead of creme fraiche. The flavor will be slightly different but still good.

Crust Alternatives

While I love this chocolate crust, you could also try:

• Gingersnap cookie crust:  Crush 1 1/2 cups of gingersnaps and mix with 5 tablespoons melted butter
• Chocolate graham cracker crust:  Same method as gingersnaps
• Store-bought chocolate pie crust: If you’re really short on time

Spice Variations

The classic spice blend is perfect, but you can adjust it to your taste:

• Add a pinch of cardamom for a more complex flavor
• Use extra cinnamon if that’s your favorite
• Add a tiny bit of black pepper for warmth (trust me on this)
• Mix in some orange zest with the pumpkin for brightness

Troubleshooting Common Issues

• My crust is too hard. This usually happens if the tart was refrigerated after baking and served cold. Let it come to room temperature for 30-45 minutes before serving. The butter in the crust softens and the texture improves dramatically.
• The filling cracked on top. This means it was slightly overbaked, but don’t worry – it still tastes great. The chocolate drizzle will cover most cracks anyway. Next time, take it out when the center still jiggles slightly.
• The filling is too runny. It needs more time to cool and set. Give it the full 2-3 hours at room temperature. If it’s still too soft after that, refrigerate for an hour.
• The chocolate drizzle hardened too quickly. Your chocolate might have been too cool. Reheat it in the microwave for 10 seconds at a time until it’s fluid again, then drizzle.
• The crust shrank while baking. This happens if the dough wasn’t pressed firmly enough into the pan, or if it got too warm before baking. Make sure to chill the dough for at least an hour, and press it firmly and evenly into the pan.

Pumpkin Tart Recipe FAQs

• Can I make this in a pie pan instead of a tart pan? Yes! A 9-inch or 10-inch pie pan works perfectly. You won’t get that clean edge that a tart pan gives you, but the flavor will be exactly the same.
• How far ahead can I make this? You can make the dough and filling up to 2 days ahead. Store them separately in the refrigerator. The fully baked tart keeps well for 2 days at room temperature or up to 5 days in the fridge.
• Can I freeze this tart? Absolutely. Wrap the completely cooled tart tightly in plastic wrap, then in foil or a freezer-safe container. It will keep for 1-2 months. Thaw overnight in the refrigerator, then let it come to room temperature before serving.
• Do I have to use a food processor for the crust? No, but it makes it much easier. You can also use a pastry cutter or even two knives to cut the butter into the flour mixture. It just takes a bit more time and elbow grease.
• What if I can’t find creme fraiche? Use 6 ounces (3/4 cup) of heavy cream instead. The filling will be slightly less rich and tangy, but it will still be silky and delicious.
• Can I use pumpkin pie filling instead of plain pumpkin puree? No – pumpkin pie filling already has sugar and spices added, which will throw off the balance of this recipe. Stick with pure pumpkin puree.

Serving Suggestions

This tart is stunning on its own, but here are a few ways to make it even more special:

• Whipped cream:  A dollop of lightly sweetened whipped cream is classic for a reason
• Vanilla ice cream: The cold, creamy contrast with the spiced tart is perfect
• Cinnamon whipped cream: Add 1/2 teaspoon cinnamon to your whipped cream
• Caramel drizzle: A thin drizzle of caramel sauce adds another layer of sweetness
• Candied pecans: Scattered around the plate for crunch and elegance

I usually serve this as is with maybe a small scoop of vanilla ice cream on the side. The tart is rich enough that you don’t need much else.

Complete Your Thanksgiving Menu

This pumpkin chocolate tart pairs beautifully with a full Thanksgiving spread. If you’re planning your menu, here are some recipes that work wonderfully together:

Start with my Easy Deep-Dish Apple Pie; having both on the table gives your guests options, and trust me, they’ll want to try both.

For your main course and sides, consider rounding out your menu with classic Thanksgiving dishes that everyone loves. A perfectly roasted turkey, creamy mashed potatoes, tender green beans, and roasted Brussels sprouts create that complete holiday meal everyone’s craving.

The beauty of this tart is that it can be made ahead, giving you time to focus on everything else that needs your attention on Thanksgiving Day.