If you don’t make a Double Chocolate Pumpkin Tart this Thanksgiving you’ll totally miss out on the deliciousness. Chocolate crusted on the bottom, chocolate swirled on top and chockful of pumpkin in the middle makes this the ultimate tart of fall flavors.

Rolling pins stress me out. The second mine touches pie dough there always seems to be a problem. Either the dough is crumblier than a keto cookie or so sticky it glues itself to the rolling pin. It doesn’t matter if I use a marble rolling pin, a tequila bottle or a broomstick, easy-as-pie is always a lie.

I’m too impatient to deal with potential pie fails today. A flaky, buttery crust sounds tempting but when it’s shaped like a kidney run over by a car it’s hardly appetizing. That’s why there’s always a bag of Oreo cookies in my pantry; even I can’t screw up an Oreo crust. The prep is four steps: crush the cookies, add melted butter, press the crumbs into a tart pan and bake for 10 minutes.

Boom you’re done.

Black bottom crusts are beautiful on their own, but when you contrast them with pumpkin pie filling they’re a perfect combination of color and flavor. But top that pumpkin custard with a swirled layer of chocolate and it becomes an edible work of art.

Don’t get me wrong, plain old pumpkin pie has its time and place but a Double Chocolate Pumpkin Tart is dessert with a chocolaty twist. Chocolate crusted on the bottom, chocolate swirled on top and chockful of pumpkin in the middle makes this the ultimate tart of fall flavors.

Make it once and you’ll be making it on repeat for the rest of the month.

Tips and Tricks

Before sharing the recipe for Double Chocolate Pumpkin Tart, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

This recipe calls for canned pumpkin puree. Fresh puree will work in a pinch, but will yield different results than canned due to the higher moisture content. Before baking with fresh puree, place it in several layers of paper towels and squeeze until liquid is reduced.

Preparation Tips and Tricks

Recipe yields more filling than will be used in this tart. Excess filling can be frozen for later use or baked in tartlet pans for mini pies.

Pumpkin tart is done baking when the edges are set but the center is still a bit jiggly. Mine was done after 38 minutes of baking. Avoid overbaking or your tart will crack.

My tart baked in a 9 inch tart pan with a removable bottom, but a 9 inch ceramic tart pan or a 9 inch pie plate can be substituted.

Storage and Freezing Tips for Double Chocolate Pumpkin Tart

To store, cover tart tightly with plastic wrap and refrigerate up to 5 days.

Tart can be made ahead and frozen up to 3 months. After baked tart has cooled completely, wrap tightly with plastic wrap then with aluminum foil and freeze. Thaw overnight in the refrigerator before serving.

I hope you enjoy this recipe for Double Chocolate Pumpkin Tart. Please leave a comment and a rating at the bottom of this blog post when you try it for yourself. Don’t forget to tag #whiskingwolf on social media so I can drool over your pics on Instagram.

Finally, if you love all things pumpkin check out my recipes for Pumpkin Bread with Dark Chocolate Chips, Pumpkin Pull Apart Bread, Pumpkin Patch Cupcakes, Graham Cracker Crust Pumpkin Pie, Pumpkin Swirl Cheesecake Bars and White Chocolate Pumpkin Cups.

Double Chocolate Pumpkin Tart

Heather Wolf

If you don't make a Double Chocolate Pumpkin Tart this Thanksgiving you'll totally miss out on the deliciousness. Chocolate crusted on the bottom, chocolate swirled on top and chockful of pumpkin in the middle makes this the ultimate tart of fall flavors.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Pies and Tarts

Cuisine American

Servings 8

Equipment

• 9 inch tart pan with removable bottom

Ingredients

  

Oreo Crust

• 25 Oreo cookies filling removed
• 6 Tbsp unsalted butter melted

Pumpkin Tart

• 15 ounces canned pumpkin puree
• 1 cup heavy cream
• 1/4 cup whole milk
• 3/4 cup light brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt fine
• 1/2 tsp vanilla pure

Chocolate Swirl

• 3 Tbsp unsweetened cocoa powder

Instructions

 

Oreo Crust

• Preheat oven to 325 degrees. Grease the bottom and sides of a 9 inch tart pan. Set aside.
• Pulse Oreo cookies in a food processor until fine crumbs form. Yield will be 1.5 cups of crumbs.
• Add melted butter to Oreo crumbs and pulse until evenly moistened.
• Firmly press crumbs into the bottom and up the sides of prepared tart pan.
• Bake for 10 minutes until crust sets. Remove from oven and place on a wire rack.

Pumpkin Tart

• Raise oven temperature to 350 degrees. Line a cookie sheet with aluminum foil and set aside.
• In a large mixing bowl, whisk together all pumpkin tart ingredients until smooth.

Chocolate Swirl

• Place 1/2 cup of pumpkin filling in a small mixing bowl then whisk with cocoa powder until smooth and combined.

Assembly

• Place tart pan onto prepared cookie sheet and add 2 1/4 cups of pumpkin filling on top of the warm Oreo crust. Note: to avoid overfilling the tart, the remaining pumpkin filling will not be needed for this recipe. Either freeze the excess for later use or make mini pies in tartlet pans.
• Drop chocolate mixture by the spoonful onto pumpkin tart filling. Using a skewer or wooden dowel very gently swirl chocolate mixture into pumpkin. Note: the chocolate will expand as it bakes, therefore, it's best to keep the swirls to a minimum.
• Bake for 35 to 40 minutes until filling edges are set but the center is still slightly jiggly. Do not overbake.
• Place tart on a wire rack to cool completely, approximately 3 hours.
• Remove tart from pan then slice and serve.
• To store, cover tart with plastic wrap and keep in the refrigerator up to 5 days.

Keyword chocolate, oreo crust, pie, pumpkin, tart