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Pumpkin pie with chocolate ganache

If you are a big fan of pumpkin pie and all things chocolate, you are definitely going to appreciate this pumpkin pie with chocolate ganache recipe. It’s such a wonderful pumpkin dessert that’s perfect for fall!
Prep Time45 minutes
Cook Time1 hour 20 minutes
Chill Time3 hours 30 minutes
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin pie with chocolate ganache
Servings: 8 slices
Author: Ros Singh

Ingredients

Pie crust

  • 1¼ cup all purpose flour (approx. 150 g)
  • ½ tsp salt
  • ½ tsp sugar (optional but recommended)
  • ½ cup butter, cold (1 stick or 113 g)
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 - 3 tbsp ice water

Chocolate ganache

  • ⅓ cup heavy cream
  • 4 oz chocolate chips (dark or semisweet)
  • ½ tbsp butter
  • pinch of salt (optional)

Pumpkin filling

  • 1¼ cup pumpkin puree (NOT pumpkin pie filling)
  • ⅓ cup brown sugar
  • 1 tbsp maple syrup
  • ½ tsp cinnamon powder
  • ¼ tsp ginger powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup half and half (or ½ cup heavy cream and ¼ cup milk)

Equipment

  • food processor
  • 9-inch pie dish

Instructions

Pie crust

  • Mix the flour (1¼ cup), salt (½ tsp) and sugar (½ tsp) together.
  • Cut the cold butter (1 stick) into cubes.
  • Add the flour mixture and butter cubes to a food processor.
  • Pulse until the mixture resembles crumbs and the butter is well incorporated.
  • Add egg yolk and vanilla extract.
  • Pulse to incorporate.
  • Turn over the mixture into a bowl or onto the counter top.
  • Spoon 1 tbsp of ice water onto the mixture.
  • Knead to combine.
  • Continue adding water 1 tbsp at a time until the dough comes together.
  • Flatten the dough into a disc.
  • Wrap with plastic.
  • Place in the fridge for 1 hour to chill.
  • After 1 hour, preheat oven to 375°F.
  • Butter the 9-inch pie dish.
  • Remove the chilled dough from fridge. Unwrap.
  • Place the dough on a floured surface.
  • Roll out to ⅛-inch to ¼-inch in thickness.
  • Place the rolled out dough into pie dish. Press in.
  • Trim and crimp the edges.
  • Place the pie dish in the fridge again.
  • Chill for 15 minutes.
  • Remove from the fridge.
  • Poke the dough several times with a fork.
  • Place parchment paper over the dough.
  • Add pie weights or dry beans.
  • Blind bake in the preheated oven for 15 minutes.
  • Remove from the oven.
  • Lift off the parchment paper with the weights.
  • Return to oven.
  • Bake for 5 minutes or until the pie crust is golden brown.
  • Remove from oven. Turn off the oven.
  • Set aside to cool.

Chocolate ganache layer

  • Add heavy cream to small saucepan.
  • Place the saucepan on low heat for 5 minutes or until the cream starts steaming (do not boil).
  • Remove from the heat.
  • Place chocolate chips and butter (½ tbsp) into a bowl.
  • Add the heated cream.
  • After 1 - 2 minutes, stir the chocolate and heavy cream until smooth.
  • Sprinkle in the salt.
  • Reserve 2 to 3 teaspoons of ganache for swirling later.
  • Pour the rest of the chocolate ganache over the cooled pie crust.
  • Smoothen the chocolate layer.
  • Chill in the fridge for 10 to 15 minutes to firm up.

Pumpkin layer

  • Add the pumpkin puree, brown sugar (⅓ cup), maple syrup, cinnamon powder, ginger powder and salt to a mixing bowl.
  • Mix well.
  • Pour in the half and half.
  • Whisk until smooth.

Pumpkin pie

  • Start the oven again and preheat to 375°F.
  • Remove the chilled pie from the fridge.
  • Spoon the pumpkin filling onto the pie. Be gentle.
  • Smoothen the filling.
  • Add small spoonfuls of the reserved chocolate ganache (2 - 3 tsp) to the pumpkin filling.
  • Use a toothpick to make fun swirls.
  • Place the pie in the preheated oven.
  • Bake for 45 to 55 minutes (or until the filling is set and there is a slight jiggle in the center).
  • Remove from the oven.
  • Cool completely.
  • Chill in the fridge for at least 2 hours (to overnight).
  • Decorate with whipped cream, powdered cinnamon, grated chocolate etc.
  • Slice and serve cold.