Chocolate Pumpkin Tarts Recipe

Name: Chocolate Pumpkin Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PIE:; 2 whole Refrigerated Pie Crusts; 2 cups Heavy Cream; 1/4 cups Sugar; 1 teaspoon Vanilla Extract; 1/4 cups Pumpkin Puree; 1/4 teaspoons Pumpkin Pie Spice, Plus More For Garnish; 1 whole Serving Of My Chocolate Ganache Recipe; FOR THE GANACHE:; 12 ounces, weight Semi-sweet Chocolate; 3 Tablespoons Butter; 3 Tablespoons Light Corn Syrup; 1 cup Heavy Cream

Servings: persons

FOR THE PIE:
2 whole Refrigerated Pie Crusts
2 cups Heavy Cream
1/4 cups Sugar
1 teaspoon Vanilla Extract
1/4 cups Pumpkin Puree
1/4 teaspoons Pumpkin Pie Spice, Plus More For Garnish
1 whole Serving Of My Chocolate Ganache Recipe
FOR THE GANACHE:
12 ounces, weight Semi-sweet Chocolate
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup
1 cup Heavy Cream

1
Make the chocolate ganache the day ahead.
2
To make the ganache: Finely chop the chocolate and put it in a heat proof bowl. Add the butter and corn syrup to the bowl.
3
Heat cream in a saucepan, while stirring constantly, until you reach a gentle boil.
4
Pour hot cream into the chocolate bowl and let sit for 5 minutes. Whisk all the ingredients together until smooth.
5
Place plastic wrap over the bowl so it's touching the surface of the chocolate. Leave at room temperature for at least 6 hours or over night.
6
When you are ready to prepare the pie...
7
Preheat oven to 450F.
8
Bring the pie crusts up to room temperature. Roll them out and cut 5 1/2 inch rounds out of the dough. Press dough into similar sized tart tins and trim off excess. Prick the bottom of the pie crust with a fork.
9
Put tins on a baking sheet and bake for 10 minutes. Let the crust cool and spread the ganache into the shell. Remove the ganache filled shell from the pan.
10
In a bowl, whip the cream to soft peaks. Add the sugar and vanilla and beat in. Add the pumpkin puree and spice and whip to stiff peaks.
11
Using a piping bag or a Ziplock bag with a corner cut off, swirl the pumpkin cream over the top of the ganache filled shell. Serve!

1354

kcal

Calories

107

Fat

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.
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 13 ingredients. The key ingredients include: FOR THE PIE:, 2 whole Refrigerated Pie Crusts, 2 cups Heavy Cream, 1/4 cups Sugar, and more.

Yes, Chocolate Pumpkin Tarts 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 Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions