This homemade Pumpkin Pie with Pumpkin Spice Chocolate Ganache has two decadent flavors in one delicious pie that everyone will love and the perfect Thanksgiving dessert!
The single biggest indicator of fall is the arrival of Pumpkin Spice. It’s such an autumn staple that we look for it before the first leaf begins to change signaling summer’s end. Although we all love our lattes and frappes, a traditional pumpkin pie is still my favorite way to indulge my senses in the unique qualities of the season.
Pumpkin pie is the ultimate fall treat, from the simplest whipped cream topped concoction to the layered complexity of a pie topped with my Pumpkin Spice Ganache. If your mouth isn’t watering by now, let’s talk about ganache.
What is Ganache?
Simply put ganache is chocolate and heavy cream melted together. Ganache makes a decadent frosting for a cake or a confection all of its own. My pumpkin spice ganache is like a solid version of a very rich and creamy spiced hot cocoa.
Ganache can be hard or soft depending on how much cream or how much chocolate you use. If you use a lot of cream, the end result will be a lot more loose, while extra chocolate will stiffen it up. Either way, as the ganache cools, it will naturally thicken.
Should I keep My Pumpkin Pie with Ganache in the Refrigerator?
You don’t have to refrigerate ganache, necessarily (my recipe calls for refrigeration in order to speed up the cooling process for the ganache). However, pumpkin pie uses eggs and therefore must be kept refrigerated in order to remain safe to eat.
If you make just the ganache portion of the recipe, it will store safely at room temperature for up to two days. as a combo, this recipe creates a gorgeous two-tone dual-layered sensation you will want to make every year when pumpkins are back in season. Keep plenty extra of these ingredients around so you can prepare this treat on a whim (or by popular demand).
Pumpkin Pie Ingredients
1 9in deep-dish pie
2 large eggs
1 – 15oz Can of Pumpkin Puree
1 C evaporated milk
14 ounces sweetened condensed milk
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
Pumpkin Spice Ganache Ingredients
1 C semi-sweet chocolate
½ C pumpkin spice creamer (can substitute for heavy cream)
Ground cinnamon to sprinkle on top
Fresh whipped cream
Pumpkin Pie Directions
Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.
Using a large bowl, whisk together the eggs until whisked. Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
Pour pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
Allow to cool to room temperature before placing into the fridge overnight.
Ganache Directions
Place the chocolate chips into a heat-safe bowl. Using a medium pot, bring the pumpkin spice creamer to a boil, about 2-4 minutes.
Pour over the chocolate chips and let sit for a minute before whisking until smooth. Pour the ganache over the cooled pie and smooth evenly. Allow to harden for an hour in the fridge.
Sprinkle with cinnamon and serve with fresh whipped cream.
Pumpkin Pie with Pumpkin Spice Chocolate Ganache
This homemade Pumpkin Pie with Pumpkin Spice Chocolate Ganache has two decadent flavors in one delicious pie that everyone will love and the perfect Thanksgiving dessert!
Ingredients
Pumpkin Pie Ingredients
- One 9in deep-dish pie
- 2 large eggs
- 1 - 15oz Can of Pumpkin Puree
- 1 C evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
Pumpkin Spice Ganache Ingredients
- 1 C semi-sweet chocolate
- ½ C pumpkin spice creamer (can substitute for heavy cream)
- Ground cinnamon to sprinkle on top
- Fresh whipped cream
Instructions
Pumpkin Pie Directions
- Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.
- Using a large bowl, whisk together the eggs until whisked. Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
- Pour pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
- Allow to cool to room temperature before placing into the fridge overnight.
Ganache Directions
- Place the chocolate chips into a heat-safe bowl. Using a medium pot, bring the pumpkin spice creamer to a boil, about 2-4 minutes.
- Pour over the chocolate chips and let sit for a minute before whisking until smooth. Pour the ganache over the cooled pie and smooth evenly. Allow to harden for an hour in the fridge.
- Sprinkle with cinnamon and serve with fresh whipped cream.
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