Crust Ingredients:

·       1c flour

·       1/2c cocoa powder

·       3/4c granulated sugar (next time, I will try powdered sugar)

·       1/2 tsp salt

·       1/2 melted butter

·       1 egg

Filling Ingredients:

·       10 oz pumpkin puree (that's all I had left, but 15oz wouldn't hurt.)

·       14 oz sweet condensed milk

·       1 egg

·       1 tsp pumpkin pie spice

·       1/4 tsp salt

1.     To make the crust, sift and mix all dry ingredients together. Add melted butter and egg. Cover and chill for 1 hour.

2.     Once chilled, press the dough into a greased/lined tart pan. Poke holes all over the dough with a fork and then press a piece of foil into the top. (I didn't have to use weights for this one.)

3.     Place tart pan on a baking sheet and bake at 425F for 10-12 minutes.

4.     While the crust is baking, make the filling. In a mixer, whisk the pumpkin, condensed milk, and egg. Add the salt and pumpkin pie spice.

5.     I only let the crust sit for a few minutes once out of the oven. Pour the filling into the crust, and bake at 425F for 10.

6.     After 10 minutes, reduce temp to 350F and bake for 25 minutes. (If you add more pumpkin or condensed milk, you'll probably want to bake for 30.)

7.     Chill for at least 1 hour.