Get ready to revolutionize your dessert game with a show-stopping Pumpkin Pie with Chocolate Ganache that will make your taste buds dance and your guests swoon! This isn't just another ordinary pumpkin pie - it's a decadent twist on a classic that combines the warm, spicy comfort of traditional pumpkin pie with a luxurious chocolate drizzle that elevates this dessert from good to absolutely irresistible. Whether you're hosting a holiday gathering or simply craving a slice of pure autumn bliss, this recipe is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 can pumpkin puree
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1 cup heavy cream
- 1 cup chocolate chips
Instructions
- Preheat the oven to 425°F (218°C) and position the rack in the lower third of the oven.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, crimping the edges decoratively and trimming any excess dough.
- In a large mixing bowl, combine pumpkin puree, sugar, cinnamon, and nutmeg. Whisk until smooth and well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform mixture.
- Gradually pour in the heavy cream, stirring continuously to create a silky, consistent filling.
- Pour the pumpkin mixture into the prepared pie crust, spreading evenly with a spatula.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 40-45 minutes until the center is almost set but still slightly jiggly.
- Remove pie from oven and let cool completely on a wire rack for about 2 hours.
- For the chocolate ganache, heat the chocolate chips in a double boiler or microwave until fully melted and smooth.
- Drizzle the melted chocolate ganache over the cooled pumpkin pie in a decorative pattern.
- Refrigerate for at least 1 hour before serving to allow the ganache to set.
- Slice and serve chilled, optionally garnished with whipped cream or additional chocolate shavings.
Tips
- Temperature is Key: Make sure all your ingredients are at room temperature before mixing to ensure a smooth, lump-free filling.
- Crust Protection: To prevent over-browning, cover the pie edges with aluminum foil during the first 15 minutes of baking.
- Ganache Technique: When melting chocolate, use low heat and stir constantly to prevent burning. A double boiler works best for smooth, glossy results.
- Cooling Matters: Allow the pie to cool completely before adding the ganache to ensure clean, beautiful drizzles.
- Make Ahead: This pie actually tastes better the next day, so don't be afraid to prepare it in advance.
- Storage Tip: Store the pie in the refrigerator, covered, for up to 4 days - if it lasts that long!
- Serving Suggestion: For an extra touch of elegance, garnish with a sprinkle of sea salt over the chocolate ganache to enhance the flavors.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
