Black Bottom Pumpkin Tart

Skip the bakery lines and make a gourmet version of pumpkin pie in the comfort of your own kitchen.   This traditional favorite is made rich with a cookie like crust that is coated with dark chocolate and filled with a creamy pumpkin filling. How can you go wrong with pumpkin and chocolate and a filling that is extra creamy with the addition of cream cheese?  Serve it with a dollop of whipped cream and a sprinkle of chopped chocolate for a round of applause!

Black Bottom Pumpkin Tart

Servings: 12

GF Tart Crust

Flour Blend (or use 2 cups Yvette’s Gluten Free Flour Blend), plus extra for dusting

½ cup cornstarch

½ cup white rice flour

½ cup brown rice flour

¼ cup potato starch (not potato flour)

¼ cup tapioca starch (also known as tapioca flour)


1/3 cup sugar

2 Tablespoons white chia seeds, ground

½ cup butter chilled and cubed

2 large eggs


¼ cup heavy cream

4 oz. semi-sweet chocolate, chopped plus extra for garnish

Pumpkin Filling

4 oz. cream cheese, softened

2 Tablespoons heavy cream

4 eggs

½ cup brown sugar

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 ¾ cup pumpkin puree

whipped cream for serving

GF Tart Crust

1. Coat tart pan with butter or nonstick spray.

2. In a food processor, pulse flour blend, sugar and chia seeds until combined.  Add butter and pulse until butter is chopped and evenly distributed.

3. Add eggs and pulse until dough forms, stop and scrape down sides as needed. If dough is sticky, knead with 1 Tablespoon of Yvette's gf flour at a time until firm.  If dough is crumbly add 1 Tablespoon water at a time and pulse processor until dough forms. 

4. Shape dough into a disc, and place on a piece of wax paper dusted with gf flour.  Dust the top of the disc with gf flour and roll dough into a 13-inch round.

5. Using the wax paper to transfer the dough to tart pan, gently fit crust into bottom and sides of pan.  Trim excess dough with knife, or by pressing the rolling pin along the top edge of pan.  Freeze for 20 minutes before filling with ganache.


1. In a small saucepan, bring heavy cream just to a boil.  Immediately remove from heat and add chocolate.  Let sit for 2-3 minutes.

2. Whisk until smooth. Pour into frozen tart shell, working quickly spread on bottom of shell.  Place in freezer until firm, 20 minutes. 

Pumpkin Filling

1. Preheat oven to 350°F. 

2. In a large bowl, beat cream cheese and heavy cream until smooth.  Add eggs, one at a time, and beat until well blended.  Add brown sugar, granulated sugar, cinnamon, nutmeg and cloves until well blended.  Add pumpkin puree until smooth. 

3. Place ganache coated pie shell on a rimmed baking sheet, and pour the pumpkin filling into the shell. Bake until the crust is golden brown, the filling is raised around the edges and the center is set, 60-70 minutes.  Transfer to a wire rack and let cool in pan.  Serve with a dollop of whipped cream, and garnish with chopped chocolate.

Do Ahead: Tart can be made 2 days ahead, loosely cover and refrigerate.