Made with a chocolate crust and a pumpkin filling, this pumpkin tart recipe is unique! But when served for Thanksgiving, or any other time during the fall, you'll love the combination of flavors!
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.
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.
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.
Video
Nutrition
Serving: 1serving | Calories: 327kcal
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