Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Pumpkin Tart 3.8 (146) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 45 mins Servings: 10 Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set. Ingredients 20 chocolate wafer cookies 2 tablespoons sugar 3 tablespoons unsalted butter, melted, plus more for pan 4 ounces semisweet chocolate, melted 1 ½ cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree 1 large egg ½ cup heavy cream ¼ cup packed light-brown sugar ¼ cup pure maple syrup ½ teaspoon pumpkin-pie spice ¼ teaspoon salt Directions Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes. Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside. In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day). Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter. Rate it Print