Milk Chocolate Swirl Pumpkin Tart

5 from 1 vote

Silky pumpkin pie filling is swirled with a luscious ribbon of milk chocolate to make one swoon-worthy holiday tart! This milk chocolate swirl pumpkin tart is so easy and SUCH a stunner!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings servings

Calories 268kcal

Ingredients

Graham Cracker Crust

3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons melted butter

Filling

1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon cornstarch
1/2 cup milk
1/4 cup heavy whipping cream
1/2 cup good-quality milk chocolate, melted

Instructions

Graham Cracker Crust

Preheat oven to 350F and lightly grease a 9-in tart pan with a removable bottom. Set aside.
In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press crust mixture into bottom and halfway up the sides of tart pan. Set aside.

Filling

In a large bowl, whisk pumpkin puree, sugar, eggs pumpkin pies spice, vanilla, salt, cornstarch, milk, and cream until smooth. Pour pumpkin filling into prepared crust.
Drop melted milk chocolate by small dollops on top of pumpkin filling and use a knife to gently swirl the two batters.
Bake tart at 350F 40-45 minutes or until a knife inserted in middle of filling comes out clean. Let tart cool completely at room temperature and chill in fridge at least 2 hours before slicing and serving. Enjoy!

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