Pumpkin pie with chocolate ganache combines two rich flavors in one decadent dessert. Make this easy pie recipe for your holiday table!
Recipes like Pumpkin Pie with Chocolate Ganache
Chocolate pumpkin desserts are the best of both worlds. Both are creamy and sweet without being too overpowering. Plus, the hardened ganache in this dessert adds an extra crunch!
For equally decadent flavor in an easy-to-assemble form, try making dessert parfaits and trifles.
You can easily make them in individual servings, then store in the refrigerator until you’re ready to serve!
Pumpkin Sweet Cream Chocolate Trifle has layers of crumbled chocolate cookies and delicious pumpkin sweet cream with whipped cream and cinnamon on top.
Caramel Spiced Pumpkin Parfait combines all your favorite fall flavors in one glass. Made with pumpkin, caramels, graham crackers, and more, it’s sure to become a holiday favorite.
How to make pumpkin pie with chocolate ganache
Give yourself plenty of time to make this dessert. It’s not complicated, but it is a two-day process.
- Make the pie: Whisk together the pumpkin filling and add it to a deep dish pie crust, or feel free to use your favorite pie crust recipe. Then, bake and cool the pumpkin pie to room temperature.
- Refrigerate overnight: This is a very important step! The pie needs to chill in the refrigerator for an extended period of time to make sure that it’s firm enough to support the ganache.
- Add the topping: Make the chocolate ganache and spread it over the chilled pie. Refrigerate again until the top hardens, then enjoy!
Serve with homemade whipped cream (or your favorite store bought variety) and a dash of ground cinnamon.
Helpful tips and tricks
- Recipe shortcut – To save time, you can use a premade pumpkin pie and just add the chocolate topping. Make sure your dessert is completely cold so it doesn’t collapse under the weight of the chocolate ganache.
- To prevent burnt crust – Cover any exposed crust with a pie shield or a strip of foil to keep it from getting too dark.
- To prevent a soggy crust – You’ll notice that this recipe calls for a higher oven temperature for the first 15 minutes. This allows the crust to set and crisp first. It also helps to start the pie on a lower rack, then move it to the middle rack with the temperature change.
Kitchen tools you’ll need
- Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
- Offset Spatula – This spatula has so many uses and is perfect for smoothing both the pumpkin filling and ganache.
- Microwave-Safe Bowl – Use this for making the homemade ganache.
- Sheet Pan – Completely optional, but placing this under the pumpkin pie makes it easier to get it in and out of the oven.
Recipe Notes + FAQ
Storage and Freezing
Cover your dessert and store it in the refrigerator for 3 to 4 days.
To freeze, wrap the chocolate pumpkin pie tightly in plastic wrap and use within 1 month for best results. Thaw in the refrigerator to prevent the crust from getting soggy.
How can I tell when the pie is done baking?
The center should have a slight jiggle, while the outer edges will be set. Remove it from the oven before it’s completely set in the middle, or it will crack as it cools.
Can I melt the chocolate on the stove instead?
Absolutely! If you don’t have a double boiler, you can make one by placing a glass bowl over a pot of simmering water.
Choose a bowl large enough to rest over the pot without any gaps. Otherwise, condensation can seep into the bowl and cause the chocolate to seize.
Also, keep the heat low. The water should stay at a low simmer, not a rolling boil, since the chocolate will form lumps if it gets too hot.
With love from our simple kitchen to yours.
Pumpkin Pie with Chocolate Ganache
- 9 inch deep dish pie
- 2 large eggs
- 15 ounce Can of Pumpkin Puree
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Pumpkin Spice Ganache
- 1 cup semi sweet chocolate, chopped or chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon pumpkin spice
- Ground cinnamon to sprinkle on top
- whipped cream
- Preheat oven to 425°F. Place the pie dish onto a cookie sheet
- Using a large bowl, whisk together the eggs until completely combined.
- Add the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices. Mix until combined.
- Pour pie mixture into the pie crust.
- Bake for 15 minutes, then turn the oven down to 350°F 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 until cooled (we do it overnight).
Pumpkin Spice Ganache
- Combine ingredients in a microwave safe bowl. Heat for 30 seconds at a time in the microwave, stirring between each time. Repeat until mixture is 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
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020
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