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 - 15 oz Can of Pumpkin Puree
- 1 C evaporated milk
- 14 ounces sweetened condensed milk
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ 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.
