This is hands down the best pumpkin pie I have ever tasted. I guess that it could be called a pumpkin tart since it’s baked in a tart pan. Either way–it is amazing and I highly recommend that you give it a try this holiday season! I baked one for Thanksgiving dinner this year and everyone raved about it. The chocolate crust takes the flavor to a whole new level and the chocolate drizzles give the tart a very elegant look.

Chocolate Crust Ingredients:

• 1 cup all-purpose flour, plus more for work surface
• 1/4 cup plus 1 tablespoon sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 stick {1/2 cup} cold unsalted butter, cut into small pieces
• 1 large egg
• 4 ounces semisweet chocolate, finely chopped

Directions:

1. In the bowl of a food processor: combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter {make sure butter is really cold. I cut mine up into small pieces and put in the freezer for 20-30 minutes}; pulse until butter is the size of small peas. Add egg; pulse until ingredients come together to form a dough. If you don’t have a food processor, you can use an electric mixer fitted with a paddle attachment, but will take longer {3-5 minutes} for the mixture to resemble small peas. In this case, put the bowl, paddle attachment, and butter into freezer so that everything is very cold before you begin.
   

2. Shape dough to form a disk and cover tightly in plastic wrap. Put the dough in the refrigerator to rest for at least 30 minutes.
   

3. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. NOTE: This dough can be a little soft so don’t stress if it starts to break when you transfer it to the tart pan! Just press back together when you have all of the dough inside the tart pan. No biggie!
   
4. Put the tart shell in the refrigerator to chill for 30 minutes to an hour.
5. Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a spatula.
   

Tart Filling Ingredients:

• 1 can (15 ounces) pumpkin puree
• 3/4 cup firmly packed light-brown sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/4 cup semisweet chocolate chips
• 1/4 white chocolate chips

Directions

1. Preheat oven to 350 degrees. Using an electric mixer or a whisk, beat together pumpkin puree, brown sugar, heavy cream, sour cream, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
   
2. Pour filling into prepared chocolate crust.
   

3. Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
   

4. Melt chocolate in the microwave. Start with 30 second increments, stirring after each interval. Put chocolate in a small zip top bag and snip off the tip of one side. Drizzle chocolate over tart making decorative lines. Repeat with white chocolate.
   
5. Less is more in this case. Don’t overdo the chocolate–drizzle sparingly! Refrigerate at least 1-2 hours, but it’s best to refrigerate overnight.

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