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Pumpkin pie is the first thing that comes to mind of many when asked about Thanksgiving memories. Although you can make the pie any time of the year, it seems best at Thanksgiving. And honestly, I think it just tastes better at this time of year too! To add some new flare into the classic dessert without changing the integrity, I created the perfect pumpkin tart. It incorporates the same flavors with a few twists to make an amazing dessert!
This is sure to become a Thanksgiving staple for your family: a new twist on an old tradition!
Watch how to make this pumpkin tart
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Pumpkin Tart with Chocolate Crust
Ingredients
For the crust
- ⅔ cup crushed chocolate graham crackers (approximately 12 crackers)
- 3 tbsp light brown sugar
- 7 tbsp unsalted butter melted
For the filling
- ½ cup ricotta cheese
- 6 oz cream cheese room temperature
- 2 large eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup granulated sugar
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 15-oz can pumpkin puree
Instructions
For the crust
- Crush graham crackers using a food processor (or by hand with a rolling pin) until achieving finely ground crumbs. Add brown sugar and melted butter to the food processor and pulse until incorporated. The mixture should be the consistency of wet sand.⅔ cup crushed chocolate graham crackers (approximately 12 crackers), 3 tbsp light brown sugar, 7 tbsp unsalted butter
- Evenly spread crumbs in a 10-inch tart pan with a removable bottom. Take your time to ensure the mixture is evenly spread. To help, use the bottom of a measuring cup. Press crumbs into the corners, up the side and all over the bottom.
- Place in a preheated 325°F oven for 10 minutes. Remove from the oven and let cool.
For the filling
- In a food processor, combine ricotta and cream cheese and process until smooth. Add eggs, cinnamon, ginger, nutmeg, cloves, sugar, salt, vanilla extract, and pumpkin purée. Process until completely combined, scraping the sides of the bowl if needed.½ cup ricotta cheese, 6 oz cream cheese, 2 large eggs, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves, ½ cup granulated sugar, ½ tsp kosher salt, 1 tsp vanilla extract, 1 15-oz can pumpkin puree
- Pour into the cooled tart shell and smooth top using an offset spatula. Bake in a preheated 375°F oven for 40-50 minutes. The tart will just set and slight cracks may form around the perimeter.
- Cool on counter for one hour and then place in refrigerator until chilled, about 2-3 hours. To serve at room temperature, let stand one hour outside of the refrigerator. Serve with freshly whipped cream or on its own.
