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Chocolate flatters the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate keeps the crust crisp.

Source: Everyday Food, October 2008
Total Time Prep Servings

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146
  • MS11575065
    19 NOV, 2016
    I am encountering the same problem of a very loose crust after pre-baking it. I tried to spread the chocolate, which got very messy, and ended up just mixing it into the cookie crust. I poured in the pumpkin mixture and it's very liquidy, more so than the video. In the oven now.
    Reply
  • NaidooBudgell
    15 OCT, 2011
    I have this baking right now, already added 10 more minutes and now on my second round of 10 more minutes. I wish I read the reviews first!!! I saw the 5 stars and thought it would great. Lets see....
    Reply
  • NaidooBudgell
    15 OCT, 2011
    I have this baking right now, already added 10 more minutes and now on my second round of 10 more minutes. I wish I read the reviews first!!! I saw the 5 stars and thought it would great. Lets see....
    Reply
  • Poodlelover
    1 DEC, 2010
    I was so excited about this recipe and replaced my usual plain pumpkin pie with this lovely tart. While it came together beautifully after baking for several minutes longer than the recipe suggested, the taste was off. My son thought it had a "minty" taste. I love pumpkin and chocolate in muffins but this just didn't work for us.
    Reply
  • dmarsh2
    20 NOV, 2010
    I had high hopes for this but I don't think that 1 egg is enough to make this set properly. I have had it in the oven for way more than 50 minutes, even increased the oven temp, but it still isn't set. Try 2 eggs.
    Reply
  • AslansOwn
    17 NOV, 2010
    Got rave reviews on Monday night for this tart. I love the dense pumpkin flavor. My main problem was my standard 9-inch tart pan was not big enough for the pumpkin--about 1/4 cup too much. I think I'll try a taller, fluted flan pan next time. And there will be because this was awesome. Also had problems spreading chocolate but not too bad--it got done.
    Reply
  • Googe
    15 NOV, 2010
    I thought this recipe was good (I love the choc bottom....I used oreo's and eliminated the sugar)....but thought the pumpkin top was too thin...so if I make this again, I would double the pumpkin mixture....
    Reply
  • Ginny206
    4 OCT, 2010
    I enjoyed this dessert. The pumpkin topping is not to sweet so it is easy for even non-dessert people to eat. I think I will try it with oreo crust next time just to see if that works.
    Reply
  • monteirm
    25 NOV, 2009
    or just melt the choc with 1-2 tbsp butter, apread it on the crust, and add the fat count to the recipe at the end.
    Reply
  • monteirm
    25 NOV, 2009
    You need to melt the chocolate along with some or all of the butter and then mix in the crumbs and pat to make the crust. Choc shouldn't be melted without adding fat.
    Reply

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