Does anyone else think there is not enough chocolate in the typical lineup of Thanksgiving desserts? Talented baker Jane Dietrich thought so and is the genius behind this decadent pumpkin pie-chocolate tart lovechild. It's the perfect choice for when you want to serve something seasonally fitting, but chocolate takes a back seat for no holiday!
If you're feeling extra fancy, visit bakersbrigade.com for step-by-step instruction on how to make these life-like, paint-and-peel chocolate leaf garnishes.
Pumpkin Pie with Chocolate Ganache
Share
Pumpkin Pie with Chocolate Ganache
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Prep Time
20
Cook Time
1
Does anyone else think there is not enough chocolate in the typical lineup of Thanksgiving desserts? Talented baker Jane Dietrich thought so and is the genius behind this decadent pumpkin pie-chocolate tart lovechild. It's the perfect choice for when you want to serve something seasonally fitting, but chocolate takes a back seat for no holiday!
If you're feeling extra fancy, visit bakersbrigade.com for step-by-step instruction on how to make these life-like, paint-and-peel chocolate leaf garnishes.
If you're feeling extra fancy, visit bakersbrigade.com for step-by-step instruction on how to make these life-like, paint-and-peel chocolate leaf garnishes.
Ingredients
- 15 pieces graham crackers, pulsed or crushed fine
- 3/4 cup light brown sugar, packed
- ½ cup unsalted butter, melted
- 15 oz pumpkin purée
-
2/3 cup Pumpkin Pie Sugar
-
2 tsp Pumpkin Pie Spice Blend
-
1/8 tsp Ground White Pepper
- ½ tsp salt
- 14 oz sweetened condensed milk
- 2 large eggs, lightly beaten
-
1 tsp Pure Vanilla Extract
- 9 oz dark chocolate, chopped
- 3/4 cup heavy whipping cream
- 3 Tbsp unsalted butter
Crust
Pumpkin Filling
Chocolate Ganache
Directions
- Prepare Crust. Combine crust ingredients in a mixing bowl; stir until it forms a mixture like wet sand. Press firmly into the pie pan– a deep tart or quiche pan with a removable bottom works great. Bake for 10 minutes; let cool completely. Before adding the filling, wrap bottom of pan in aluminum foil (a precautionary step when using a pan with a removable bottom; it will prevent any filling that may escape during baking from creating a mess in your oven). Alternately, you can bake the pie on a rimmed baking sheet lined with parchment paper.
- Prepare Filling. In a medium pan, heat the pumpkin purée, Pumpkin Pie Sugar, spices, and salt over medium heat. Once it begins to sputter, cook for another 5 to 7 minutes until some of the moisture has cooked off, stirring frequently. Let pumpkin mixture cool a bit until it is warm, not hot then add sweetened condensed milk. Stir in eggs and vanilla.
- Assemble & Bake. Pour the filling into the crust and bake for 30 minutes. Lower temperature to 325°F and bake for an additional 20 to 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 to prevent over-browning. Let cool completely.
- Prepare Ganache. Heat milk and butter in a small saucepan over medium heat until the milk begins to steam and bubble at the edges. Add chopped chocolate to a heatproof bowl. Pour the hot cream mixture over the chocolate; cover the bowl and let sit for 5 minutes. 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.