Best 9 Pumpkin Chocolate Tart With Cinnamon Whipped Cream Recipes

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Autumn is in the air with cooler temperatures and shorter days. It's time to reach for those comforting flavors of pumpkin and chocolate. Try your hand at this luscious dessert that will have everyone asking for seconds. A crisp chocolate crust is filled with a velvety smooth pumpkin filling, and it's topped with a light and fluffy cinnamon whipped cream. It's the perfect ending to any meal, and it's sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN-CHOCOLATE CREAM PIE



Pumpkin-Chocolate Cream Pie image

Provided by Danny Boome

Categories     dessert

Time 12h20m

Yield 6 to 8 servings

Number Of Ingredients 11

3 eggs
1/4 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
2 cups heavy cream, divided
1 (15-ounce) can pumpkin puree
2 (9-ounce) packages chocolate wafer cookies
16 ounces mascarpone cheese
1 tablespoon sugar
1/2 cup toasted pumpkin seeds, no shells, roughly chopped

Steps:

  • In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
  • Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
  • Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
  • Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
  • Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  • Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM



Pumpkin Chocolate Tart with Cinnamon Whipped Cream image

This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

6 ounces chocolate wafers
1 tablespoon sugar
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups canned pumpkin
1/3 cup packed light brown sugar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 ounces dark baking chocolate, melted
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.

Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Provided by Bobby Flay | Bio & Top Recipes

Categories     dessert

Yield 1 (10-inch) pie, 6 to 8 servings

Number Of Ingredients 29

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • To make the cinnamon crunch, preheat the oven to 350 degrees F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300 degrees F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

PUMPKIN CHOCOLATE TART



Pumpkin Chocolate Tart image

A 10 inch tart perfect for Thanksgiving or a cold winter's night dessert. Nice combination of pumpkin and chocolate.

Provided by LondonKarma

Categories     Tarts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup flour, plus more for work surface
1/4 cup sugar, plus
1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup cold unsalted butter, cut into small pieces
1 large egg
4 ounces best quality semisweet chocolate, finely chopped
1 (15 ounce) can pumpkin puree
3/4 cup firmly packed brown sugar
8 ounces creme fraiche
3 large eggs
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 ounces semisweet chocolate

Steps:

  • Directions for the Chocolate Crust.
  • In electric mixer, combine all dry ingredients.
  • Add butter. Mix on low speed until butter is the size of small peas; about 5 minutes.
  • Add egg and mix until ingredients come together to form a dough.
  • Preheat oven to 350 degrees.
  • On lightly floured work surface roll dough to just thicker than 1/8 inch.
  • Transfer dough to 10 inch tart pan with removeable bottom. Press dough into bottom and up sides of pan. Trim excess flush with the edge of the pan. Lightly prick bottom of dough all over with fork. Chill until firm, about 30 minutes.
  • Bake shell until firm, about 15 minutes.
  • Immediately sprinkle chocolate over bottom of shell, smooth with spatula.
  • Directions for Tart.
  • Preheat oven to 350 degrees.
  • In a medium bowl, whish together pumpkin, brown sugar, creme fraiche, eggs, all spices and salt until smooth.
  • Pass mixture through a fine sieve set over a clean bowl. Discard solids and pour filling into crust.
  • Bake until filling is set, about 40 minutes.
  • Transfer to wire rack and let cool at least 30 minutes.
  • Set a heatproof bowl over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally. Remove from heat. With a spoon, drizzle chocolate over tart. Refrigerate until well set, at least one hour.

Nutrition Facts : Calories 530.4, Fat 36.2, SaturatedFat 21.8, Cholesterol 175.1, Sodium 280.4, Carbohydrate 52.7, Fiber 5.4, Sugar 28.9, Protein 9.3

CHOCOLATE GANACHE PUMPKIN TART



Chocolate Ganache Pumpkin Tart image

I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

1 cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, melted
FILLING:
1 can (15 ounces) pumpkin
3 large eggs
3/4 cup packed dark brown sugar
2 teaspoons grated orange zest
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup heavy whipping cream
GANACHE:
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Crystallized ginger, chopped, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN PIE WITH WHITE CHOCOLATE WHIPPED CREAM



Pumpkin Pie With White Chocolate Whipped Cream image

Make and share this Pumpkin Pie With White Chocolate Whipped Cream recipe from Food.com.

Provided by SomebodysMother

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 pie crust
3 eggs
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
2 cups canned pumpkin puree
1 cup whipping cream
1/2 cup somebody's mother's white chocolate sauce

Steps:

  • Preheat oven to 350 degrees.
  • Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.
  • Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.
  • Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.
  • Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.
  • Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).
  • Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.
  • Once the pie is cool, top the pie generously with the white chocolate whipped cream.

Nutrition Facts : Calories 662.6, Fat 49.3, SaturatedFat 26.3, Cholesterol 228.9, Sodium 528.4, Carbohydrate 50.4, Fiber 3.9, Sugar 29.1, Protein 8

PUMPKIN-CHOCOLATE TART



Pumpkin-Chocolate Tart image

It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
8 ounces creme fraiche
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
Chocolate Crust for Pumpkin-Chocolate Spiderweb Tart
2 ounces best-quality semisweet chocolate

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.
  • Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
  • Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

CHOCOLATE-PUMPKIN TART



Chocolate-Pumpkin Tart image

Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 11

20 chocolate wafer cookies
2 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for pan
4 ounces semisweet chocolate, melted
1 1/2 cups cooled Sugar-Pumpkin Puree or canned pure pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
  • Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
  • In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
  • Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g

Tips:

  • For a richer tart, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have a tart pan, you can use a 9-inch pie plate instead.
  • To make sure the tart crust is cooked through, bake it for 10-15 minutes before adding the filling.
  • Let the tart cool completely before serving, so that the filling has time to set.
  • For a special occasion, garnish the tart with fresh berries or a dollop of whipped cream.

Conclusion:

This pumpkin chocolate tart is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate filling is complemented perfectly by the creamy pumpkin puree, and the cinnamon whipped cream adds a touch of sweetness and spice. Whether you're serving it to guests or enjoying it yourself, this tart is sure to be a hit.

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