Chocolate Ganache Pumpkin Pie

The week before Thanksgiving, Cheryl and I found ourselves chatting about pies (of course). She thought it would be nice to spice up the traditional pumpkin pie; I suggested a dark chocolate ganache might be nice. Here’s what Cheryl created.


The Crust

  • 1 ½ cups unbleached flour
  • pinch of salt
  • ½ cup butter
  • Ice water

Grandma K’s Filling:

  • 1 cup light brown sugar
  • 1 ½ tablespoon flour
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 can evaporated milk (12 oz.)
  • Just under 2 cups pureed fresh pumpkin or 1 15 ounce can pumpkin puree
  • 1 egg, slightly beaten



Prepare the pie crust and roll out and into a pie pan. Cover loosely with plastic wrap and refrigerate while you prepare the ganache and filling.

To make the ganache, bring the heavy cream just to the boiling point and remove from heat. Pour over the chopped Dark Chocolate for Baking in a heat-proof bowl and let sit 10 minutes. Stir chocolate in tight circles in the center of the bowl until the ganache is smooth.

Combine the filling ingredients and pour into the chilled pie crust. Pour the ganache into a small spouted container and swirl ½ of the ganache in an artful pattern, covering much of the filling.

Bake at 375 degrees F for one hour. When the pie cools, sprinkle with crystallized ginger. Serve topped with crème fraiche or whipped heavy cream and sprinkle with a little more crystallized ginger.


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