Doesn’t it seem like it’s pretty much a rule that you have to have some sort of pie on Thanksgiving? I’m not a huge fan of pies, but the holiday just doesn’t feel complete without one. I almost let this week pass without posting a pie or tart recipe, but I figured this was my last chance to make something pumpkin before everyone is all pumpkined out come December.
Making pie crust is my least favorite part of making a pie, so cookie crust always seems like a good decision. You avoid all of the extra steps of rolling and refrigerating the dough and the crust comes together in minutes. I recently used chocolate wafer cookies to make a crust for a cheesecake and it was such a hit that I knew I had to try using the same crust in other recipes.
If I had to pick, classic pumpkin is definitely my favorite kind of pie, but this chocolate tart variation may be the new frontrunner. I can’t even decide whether I like the crust or filling better, but luckily I don’t have to choose! The best part about this recipe is that it is so simple. You can have the entire thing prepped and in the oven in just 10-15 minutes, which is perfect if you have a lot going on in your kitchen this week.
If you’re still looking for some more holiday dessert inspiration, any of the following are sure to be a huge hit!
- 24 chocolate wafer cookies
- 2 Tbsp. granulated sugar
- 3 1/2 Tbsp. unsalted butter, melted
- 4 ounces semisweet chocolate, melted
- 1 1/2 cups canned pumpkin
- 1 egg
- 1/2 cup unsweetened almond milk
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- optional: melted semisweet chocolate to drizzle on top
- Preheat oven to 350 degrees F. In a food processor, pulse cookies and sugar until finely ground. Add melted butter and pulse until crumbs are moistened. Use your fingers or the back of a measuring cup to press the mixture into a 9-inch tart pan. Evenly spread the mixture across the bottom and up the sides of the tin. Place tart pan on a rimmed baking sheet and bake for 12 minutes. Pour the 4 ounces of melted chocolate onto the warm crust. Freeze until chocolate is firm, about 5 minutes.
- In a bowl, whisk together the pumpkin, egg, almond milk, brown sugar, maple syrup, pumpkin pie spice and salt. Pour filling into prepared crust and bake until set, about 45-50 minutes. Cool at room temperature and then refrigerate for one hour. Drizzle melted chocolate on top and refrigerate until you are ready to serve.