Homemade Pumpkin Pie with Chocolate Ganache Topping Recipe

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  • For the crust, you’ll need the following ingredients:
  • ● 16 graham crackers, finely grounded
  • ● 6 tablespoons of melted unsalted butter
  • ● 2 tablespoons of packed light brown sugar
  • ● 3 ounces of bittersweet chocolate, finely chopped
  • ● half teaspoon of ground cinnamon
  • ● half teaspoon of salt
  • ● 1 tablespoon of granulated sugar
  • For the filling, prepare the following ingredients:
  • ● Six ounces of chopped semisweet chocolate (about 55 percent cacao)
  • ● One can of solid pack pumpkin
  • ● One can of evaporated milk
  • ● Three large eggs
  • ● Three-fourths cup of packed light brown sugar
  • ● One tablespoon of cornstarch
  • ● One and a half teaspoon of coarse salt
  • ● 3/4 teaspoon of ground cinnamon
  • ● 3/4 teaspoon of ground ginger
  • ● 1/4 teaspoon of ground nutmeg
  • ● One ounce of milk chocolate
  • ● Ground cloves
  • Chocolate Ganache Ingredients:
  • 1/2 cup heavy whipping cream
  • 2 tablespoons of hot chocolate mix
  • 1 cup of dark chocolate chips


  1. Let’s start with the crust. Preheat the oven to 350 degrees Fahrenheit. Mix the butter, graham cracker crumbs, salt, sugar, and cinnamon in a bowl. Firmly press the mixture before baking for 8 to 10 minutes.
  2. Remove from the oven then sprinkle with bittersweet chocolate over the bottom of the crust. Bring the mixture back to the oven to melt the chocolate. After a minute, spread the chocolate in a thin layer on the bottom and up side. Let this cool on a wire rack then reduce the temperature to 325 degrees.
  3. To make the filling, melt the butter and semisweet chocolate in a large, heatproof bowl placed over a pot of simmering water. Stir until it becomes smooth before removing from the heat.
  4. In a medium bowl, mix the milk with the pumpkin, sugar, eggs, vanilla, cornstarch, cinnamon, salt, ginger, nutmeg and a pinch of cloves. Whisk a third of the pumpkin mixture into the chocolate mixture before adding the remaining mixture and stirring it until completely incorporated.
  5. Transfer the pie dish to a baking sheet before pouring the pumpkin mixture into a crust. Bake for about 55 minutes or until the middle is set but a bit wobbly.
  6. Let it cool in a pie dish placed on a wire rack. Then refrigerate this for 8 hours or overnight until well chilled.
  7. For the chocolate ganache, start by adding one cup of chocolate chips to your glass measuring cup.
  8. Then add 1/2 cup of heavy whipping cream to a small saucepan on top of your stove. Add two heaping tablespoons full of hot chocolate mix and stir well. Continue stirring until it comes to a boil.
  9. As soon as the comes to a boil, turn off the heat, and pour the hot cream mixture over your chocolate chips. Let it sit for a minute so that the hot cream begins to melt the chocolate chips. Then stir it until it is smooth. Pour that over the chilled pumpkin pie.