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functional image double chocolate pumpkin pie with oreo crust with flowers and a pumpkin plated pie
Heather Wolf

Double Chocolate Pumpkin Tart

5 from 2 votes
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.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9 inch tart pan with removable bottom

Method
 

Oreo Crust
  1. Preheat oven to 325 degrees. Grease the bottom and sides of a 9 inch tart pan. Set aside.
  2. Pulse Oreo cookies in a food processor until fine crumbs form. Yield will be 1.5 cups of crumbs.
  3. Add melted butter to Oreo crumbs and pulse until evenly moistened.
  4. Firmly press crumbs into the bottom and up the sides of prepared tart pan.
  5. Bake for 10 minutes until crust sets. Remove from oven and place on a wire rack.
Pumpkin Tart
  1. Raise oven temperature to 350 degrees. Line a cookie sheet with aluminum foil and set aside.
  2. In a large mixing bowl, whisk together all pumpkin tart ingredients until smooth.
Chocolate Swirl
  1. Place 1/2 cup of pumpkin filling in a small mixing bowl then whisk with cocoa powder until smooth and combined.
Assembly
  1. 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.
  2. 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.
  3. Bake for 35 to 40 minutes until filling edges are set but the center is still slightly jiggly. Do not overbake.
  4. Place tart on a wire rack to cool completely, approximately 3 hours.
  5. Remove tart from pan then slice and serve.
  6. To store, cover tart with plastic wrap and keep in the refrigerator up to 5 days.