Chocolate Pumpkin Spider Tart Recipe

Name: Chocolate Pumpkin Spider Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chocolate graham cracker crumbs (about 14 whole crackers); 1/2 cup sugar; 1/2 cup butter, melted; 1-1/2 cups canned pumpkin; 3/4 cup sugar; 4 ounces cream cheese, softened; 1-1/4 cups heavy whipping cream; 1 teaspoon grated orange zest; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 3 large eggs, lightly beaten; 4-1/2 teaspoons baking cocoa; Chopped glazed walnuts, optional

Servings: persons

2 cups chocolate graham cracker crumbs (about 14 whole crackers)
1/2 cup sugar
1/2 cup butter, melted
1-1/2 cups canned pumpkin
3/4 cup sugar
4 ounces cream cheese, softened
1-1/4 cups heavy whipping cream
1 teaspoon grated orange zest
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
4-1/2 teaspoons baking cocoa
Chopped glazed walnuts, optional

1
Preheat oven to 350u00b0. Combine cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a
2
; bake 8 minutes. Cool on a wire rack. Increase oven setting to 375u00b0.
3
Meanwhile, beat pumpkin, sugar and cream cheese until blended. Beat in next six ingredients. Add eggs; beat on low speed just until combined. Transfer 3/4 cup filling to a small bowl; whisk in cocoa.
4
Pour pumpkin filling into crust. Transfer chocolate mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe 4 concentric circles 1 in. apart over filling. Beginning with center circle, gently pull a knife through all four circles toward outer edge. Wipe knife clean. Repeat to complete spiderweb pattern.
5
Bake until set, 28-33 minutes. Cool 1 hour; refrigerate overnight. If desired, serve with glazed walnuts.

1622

kcal

Calories

100

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups chocolate graham cracker crumbs (about 14 whole crackers), 1/2 cup sugar, 1/2 cup butter, melted, 1-1/2 cups canned pumpkin, and more.

Yes, Chocolate Pumpkin Spider Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Spider Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions