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150
150 Minutes
cup dark cocoa powder
cup granulated sugar
tsp kosher salt
cup (1 stick) Truly Grass Fed Natural Creamy Unsalted Butter, melted
(14 oz) can sweetened condensed milk
egg
tsp pumpkin pie spice
tsp salt
Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
Press dough into the bottom and up the sides of the tart pan, then prick with a fork. Place tart pan on a baking sheet and bake crust for 10 minutes. Remove and let cool for 10 minutes while you make the filling.
In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
Bake for 10 minutes at 425°F. Reduce oven to 350°F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean.
Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.