Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is made with those cute little pie pumpkins you see in grocery and produce stores. Rather than opening canned “pumpkin” which is often not 100% pumpkin at all, I use the pie pumpkins instead because they’re fresh and super flavorful. Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is the perfect seasonal fall dessert and is great for the end of your Shabbat or Thanksgiving meal.
Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
You know those cute little pumpkins that show up in grocery and produce stores that are promoted as “pie pumpkins”? They look so adorable, but what are you supposed to do with them? I’ve been using those enticing little mini pumpkins for a while and they’re incredible! Rather than opening canned “pumpkin” which is often not 100% pumpkin at all, I use the pie pumpkins instead because they’re fresh and super flavorful. My lastest and greatest pie pumpkin recipe is for Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust.It seems like a long name, but it doesn’t begin to encompass the wonderfulness that is this tart.
SO good!!!
How I came up with Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
They got me.I was in Trader Joe’s and saw the colorful pie pumpking display and had to buy one. I had to.I figured I could turn it into a Pie Pumpkin Pumpkin Pie (from my book Shabbos Under Pressure – Cooking with Pressure = Pressure Free Cooking), but with Thanksgiving right around the corner I didn’t want to ruin the magic that is Thanksgiving Pumpkin Pie.So… I had to come up with something else.
These little cuties just got me!! How could I possibly resist!
Putting a bunch of recipes together to create Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
When I was contemplating what to do with my pie pumpkin, I remembered in the back of my mind that I had a pumpkin tart recipe that I loved, from way back in my glutenous days. It was an old Martha Stewart recipe and basically you made a chocolate crust, spread chocolate on that crust, made a pumpkin filling, then drizzled chocolate on top.That was my inspiration.
The Original Martha Stewart Pumpkin Tart with Chocolate Crust – photo taken November 2003! An oldie but a goodie!
Making Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
Prepping the Pie Pumpkin
Basically, I cut the pumkin in half, took all those beautiful pumkin seeds out and cooked it covered in the microwave. I put it in the fridge to chill until I was ready to use it, then I scooped the cooked pumkin out and pulverized it in my food processor.It came out smooth and orange brillance, perfect for the tart.
Pie Pumpkin puree after being cooked and pulverized in a food processor. The color is all natural and not edited!
Making the Pepita Chocolate Crust
I washed the pumpkin seeds (a.k.a. pepitas) and baked them to dry them out. I was originally thinking to use them in the crust. What would go better with a pumpkin filling than the seeds that come from the said pumpkin?I ended up using already shelled pepitas in the crust. It was keeping with the whole pumpkin premise without the effort of shelling the seeds. I did some research to find pepita crusts and most combined pepitas and almonds together. Keeping with the original theme of a chocolate crust, I added some cocoa powder to make the crust super chocolatey.
The Perfect Pepita Chocolate Crust.
Making the Pumpkin Cheesecake Filling
Wanting to switch the Martha Stewart recipe up a bit I changed it from a simple pumpkin filling into a “cheesecake” one by using a tub of plant based cream cheese in the mix. It made the filling super creamy but still light. It also complemented the chocolate sandwiching it. Serious yum.
Tart pans with removable bottoms are the best!
As a prior Personal Pastry Chef, I have a ton of pans. The best pan for this tart, in my opinion, is one with a removable bottom. You can remove the finished tart from the rim, making it easier to display and serve. I even put it back in the pan after taking all my photos to serve on Shabbat.
You can see the tart pan bottom after removing a slice. While you can always remove it to serve, keeping it under the tart makes things simpler.
Here’s the recipe for Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
While I strongly recommend using pie pumpkins for this recipe, if you don’t have one handy you can always use canned pumpkin. This recipe calls for the equivalent.You can also make this recipe dairy by using dairy cream cheese.
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Pie Pumpkin Cheesecake Tart with Pepita Chocolate Crust
- Prep Time: 45 minutes
- Chill Time: 60 minutes
- Cook Time: 60 minutews
- Total Time: 165 minutes
- Yield: 1 Tart 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is made with those cute little pie pumpkins you see in grocery and produce stores. Rather than opening canned “pumpkin” which is often not 100% pumpkin at all, I use the pie pumpkins instead because they’re fresh and super flavorful. Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is the perfect seasonal fall dessert and is great for the end of your Shabbat or Thanksgiving meal.
Ingredients
For the Pepita Chocolate Crust
- nonstick spray
- 1 cup shelled pepitas
- 1 cup toasted slivered almonds
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup cocoa powder
- 4 tablespoons plant based butter/margarine (1/2 stick)
- 4 ounces chocolate chips
For the Pie Pumpkin Cheesecake Filling
- 15 ounces cooked pie pumpkin puree (see note)
- 8 ounces (plant based) cream cheese
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
To Finish
- 3 ounces chocolate chips, melted
- whipped cream for garnish (optional)
- additional pepitas for garnish (optional)
Instructions
For the Pepita Chocolate Crust
- Preheat oven to 350°F. Spray an 11-inch tart pan with removable bottom with non-stick spray, then line with a parchment circle. Set aside.
- In the bowl of a food processor, grind the pepitas and almonds until they are finely ground. Add the brown sugar, ginger, salt, cinnamon and cloves and pulse to combine.
- Add the cocoa powder and pulse a few times to blend, then add the margarine and pulse until the dough comes together.
- Press the dough against the sides of the tart pan and then press onto the bottom of the pan.
- Prick the crust all over with a fork. Bake for 15 minutes.
- Remove the crust from the oven and immediately sprinkle the chocolate chips evenly over the hot crust. Wait 5 minutes, then using (an offset) spatula spread the chocolate evenly over the crust.
- Set the crust aside.
For the Pie Pumpkin Cheesecake Filling
- Rinse and dry the bowl of the food processor. Add the puree and the cream cheese then process until completely smooth.
- Add the eggs and process again until the mixture is smooth, then add the cinnamon, ginger, nutmeg, salt and cloves and pulse until combined.
- Pour the filling over the prepared crust. Place the tart pan on a foil lined baking sheet and bake for 45 minutes.
- Remove the tart from the oven and refrigerate for at least an hour until completely chilled.
To Finish
- Transfer the melted chocolate to a zipper bag or decorating bag. Snip a very small hole at the corner of the bag and drizzle the chocolate over the tart.
- Allow the chocolate to set then serve with additional pepitas and whipped cream (if desired).
Equipment
Pumpkin Seeds Roasted Unsalted, Pepitas
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Wilton Excelle Elite Non-Stick Tart Pan and Quiche Pan with Removable Bottom, 11-Inch
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To make the pie pumpkin puree: Cut the pie pumpkin in halve and remove the seeds. Place the pumpkin in a microwave safe bowl with 1/4 cup water. Tightly cover with plastic or a tight sealing lid and microwave for 10 minutes. Allow the pumpkin to cool completely. Remove the pulp from the pumpkin skin and process in a food processor until smooth.
The recipe calls for 15-ounces of pie pumpkin puree. This is about half of a larger sized pie pumpkin. You can reserve the remaining puree for another tart or recipe.
When using a non-stick pan I use propellant free non-stick spray to keep the pans from getting gunky.
Nutrition
- Serving Size:
- Calories: 303
- Sugar: 8.4 g
- Sodium: 190.5 mg
- Fat: 24.9 g
- Saturated Fat: 8.7 g
- Carbohydrates: 14.8 g
- Fiber: 3.8 g
- Protein: 9.6 g
- Cholesterol: 65.6 mg
More Fabulous Fall Desserts
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