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Pumpkin-Chocolate Tart with Cinnamon Whipped Cream Recipe

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By Jessie Sheehan | Oct 4, 2018

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Enjoy this fun twist on the classic pumpkin pie including flavors of chocolate cookie, cinnamon, and whipped cream.
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“The Vintage Baker” by Jessie Sheehan brings together Sheehan’s passion for revamping recipes from vintage recipe pamphlets by adding her own twist and her love of baking and researching.
  • 8 servings



Chocolate Cookie Crumb Crust

  • 6 oz [170 g] crisp chocolate wafer cookies
  • 1 Tbsp granulated sugar
  • 5 Tbsp [75 g] unsalted butter, melted

Pumpkin Filling

  • 1 cup [240 ml] heavy cream
  • 2 eggs
  • 1-1/2 tsp pure vanilla extract
  • 5 Tbsp [75 g] packed light brown sugar
  • 3 Tbsp granulated sugar
  • 10 oz [280 g] pumpkin purée
  • 1/2 tsp table salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Rounded 1/4 tsp ground nutmeg

Chocolate Drizzle

  • 2 oz [55 g] dark chocolate, melted

Cinnamon Whipped Cream

  • 3 cups [720 ml] heavy cream, chilled
  • 1/2 cup [60 g] confectioners’ sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon


  • Preheat the oven to 350 degrees Fahrenheit [180 degrees Celsius].

For the crust

  • Place the wafers and granulated sugar in the bowl of a food processor fitted with the
  • metal blade and process until finely ground.
  • Add the melted butter and process until combined.
  • Transfer the crumbs to a 9-in [23-cm] tart pan with a removable bottom and, using your fingers, press the crumbs evenly on the bottom of the pan and up the sides.
  • Place the pan in the freezer for at least 30 minutes or up to 3 days, tightly covered in plastic wrap.
  • Bake the crust for 8 to 10 minutes, rotating at the halfway point, until dry to the touch and slightly puffy.

For the filling

  • In a large bowl, add the cream, eggs, and vanilla and whisk to combine.
  • In a medium saucepan, combine the brown and granulated sugars, pumpkin purée, salt, cinnamon, ginger, and nutmeg and cook over medium heat, stirring constantly with a wooden spoon, until the mixture bubbles and sputters.
  • Continue to cook and stir the mixture for another 5 minutes.
  • Whisk the pumpkin mixture into the egg mixture, a little at a time so it does not curdle the eggs. If
  • lumpy, strain the mixture through a wire mesh sieve, and transfer to the prepared tart pan. Do not fill the tart past the edge of the crust.
  • Bake for 20 to 25 minutes. Begin checking the tart at 15 minutes; it is ready when the center just jiggles the tiniest bit.
  • Let cool completely on a wire rack on the counter before placing it in the refrigerator for at least 4 hours or up to overnight, tightly wrapped in plastic wrap.

For the chocolate drizzle

  • Place the melted chocolate in a zippered plastic bag, cut a very tiny hole in the corner of the bag, and drizzle the chocolate over the tart. Let harden before serving.

For the whipped cream

  • Place the cream in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium to medium-high speed until the cream begins to thicken, 2 to 3 minutes.
  • Add the confectioners' sugar, vanilla, and cinnamon and continue whisking until medium peaks form.
  • Serve slices of tart topped with a dollop of whipped cream.
  • The tart will keep, tightly covered in plastic wrap, in the refrigerator for up to 3 days.

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