Description
A delightful combination of rich dark chocolate and creamy pumpkin, perfect for fall and holiday celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 3/4 cup white sugar
- 1/2 tsp 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 tsp pumpkin pie spice
- 1/4 tsp kosher salt
Instructions
- Preheat your oven to 425°F. Spray a 9-inch round tart pan with removable bottom with non-stick cooking spray.
- Whisk together the flour, cocoa powder, white sugar, and salt in a large mixing bowl.
- Make a well in the center and pour in the melted butter, stirring until a crumbly dough forms.
- Press the dough into the tart pan evenly, then bake for 10 minutes.
- Let the crust cool for 10 minutes while you prepare the filling.
- Whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice, and salt until smooth.
- Pour the pumpkin filling into the cooled crust and bake at 425°F for 10 minutes.
- Reduce the temperature to 350°F and bake for an additional 25-30 minutes until the filling is set.
- Cool the tart in the pan for at least 1 hour before serving.
Notes
Serve with whipped cream or vanilla ice cream. Can be stored in the refrigerator for 3-4 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg