Pumpkin Pie with Chocolate Ganache
This super-sexy fall pie is half pumpkin pie and half chocolate ganache tart. Graham cracker crust, spicy pumpkin filling, and rich chocolate ganache, all topped with real chocolate leaves. This pumpkin pie with chocolate ganache is “the one.”
Servings
12-16slices
Servings
12-16slices
Ingredients
For the Crust:
For the Pumpkin Filling:
For Chocolate Ganache:
For Chocolate Leaves:
Instructions
For the Crust:
  1. Preheat oven to 350 degrees F. Crush the graham crackers in a ziplock bag with a rolling pin or pulse in the bowl of your food processor until fine. Add melted butter and sugar and then stir until it forms a mixture like wet sand.
  2. Press into the pan, being sure to press firmly. Bake for 10 minutes and then cool completely. After it cools, wrap the bottom of the pan in aluminum foil to prevent any oil that might leak while the filling cooks from dripping onto the bottom of the oven.
For the Pumpkin Filling:
  1. Heat the pumpkin, sugar, spices and salt in a medium pan over medium heat. Once it begins to sputter, cook for another 5-7 minutes until some of the moisture has cooked off, stirring frequently.
  2. Let pumpkin mixture cool a bit until it is warm, not hot then add sweetened condensed milk. Then add eggs one at a time. Stir in vanilla. Pour the filling into the crust and bake at 350 for 30 minutes.
  3. Lower the oven temperature to 325 and cook for an additional 20-25 minutes, until the center puffs up (don’t worry, it will settle as it cools). Watch the crust and cover with foil or a pie shield if it is browning too quickly.
  4. Let cool completely, then finish with ganache.
For Chocolate Ganache:
  1. Heat milk and butter in a small saucepan over medium heat until the milk begins to steam and bubble at the edges.
  2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate, cover the bowl, and let it sit for 5 minutes.
  3. Stir until smooth. If bits of chocolate remain, microwave at half power in 15 second increments, stirring each time, until the mixture is smooth and glossy. Pour over pumpkin layer and allow to cool and set.
For Chocolate Leaves:
  1. Follow the directions in the post above and scatter the leaves around the top. Refrigerate until ready to serve and then take out for 30 minutes to take the chill off before slicing. Enjoy, you’ve earned it!