Dark Chocolate Pumpkin Tart (Glossy Ganache + Cozy Pumpkin Layer)

This Dark Chocolate Pumpkin Tart brings together velvety pumpkin spice and a —the dessert that’s going viral this winter on Pinterest. It has the warmth of pumpkin pie with the elegance of a French tart, making it perfect for cozy nights, holiday parties, and cold-weather baking.

Unlike traditional pumpkin desserts, this tart uses a smooth baked pumpkin layer topped with a shiny, luxurious ganache drip. The contrast—deep chocolate + warm pumpkin color—is exactly the combination Pinterest loves in December–January.

This Dark Chocolate Pumpkin Tart tastes like winter comfort wrapped in bakery elegance. The pumpkin layer is soft and warm, almost custard-like, while the dark chocolate ganache drips around the edges with a glossy, mirror finish. It’s the kind of dessert that looks dramatic on the table yet comes together with simple steps—perfect for cozy December weekends, holiday celebrations, or a special winter treat.

Why This Tart Goes Viral

Modern twist on classic pumpkin pie
High-contrast chocolate drip = Pinterest GOLD
Rich, elegant, bakery-style but simple to make
Perfect for Thanksgiving, Christmas, New Year, and winter desserts
Great alternative to pumpkin cheesecake

Ingredients

For the Crust

1 1/4 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup melted butter
2 tbsp brown sugar

For the Pumpkin Layer

1 cup pumpkin purée
1/2 cup brown sugar
1/2 cup heavy cream
1 large egg
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of salt

For the Dark Chocolate Ganache (Glossy Drip)

1 cup dark chocolate chips (60–70%)
1/2 cup heavy cream
1 tbsp butter (for shine)
Optional: 1 tsp corn syrup for ultra glossy finish

How to Make the Tart

1. Make the Crust

Mix crumbs, melted butter, and sugar.
Press into tart pan and bake 8 minutes at 350°F (175°C).

2. Make the Pumpkin Layer

Whisk all ingredients until smooth.
Pour over warm crust and bake 20–25 minutes until set.

3. Make the Glossy Chocolate Drip

Heat cream until steaming.
Pour over chocolate and let sit 2 minutes.
Add butter and stir until glossy and smooth.
Let cool slightly, then pour on pumpkin layer.
Create a drip effect by gently pushing ganache to the edges.

Serving Ideas

Serve chilled for a clean slice
Add whipped cream and chocolate curls
Top with roasted pecans
Dust edges with cocoa powder

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FAQ

Can I make this tart ahead?

Yes! It stays perfect for 3 days refrigerated.

Can I freeze it?

Freeze without the ganache topping. Add the chocolate after thawing.

Does it taste like pumpkin pie?

Yes, but richer, smoother, and more elegant thanks to the chocolate contrast.

What chocolate works best?

60–70% dark chocolate gives the best glossy drip and balanced taste.

Conclusion

If you want a dessert that looks bakery-level but stays easy, this Dark Chocolate Pumpkin Tart is your winning recipe. High contrast, glossy finish, cozy flavors—everything Pinterest loves during winter baking season.