Chocolate Ganache Pumpkin Pie

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Chocolate Ganache Pumpkin Pie

Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 60–70 minutes
Total Time: ~2.5 hours
Yield: 1 (9-inch) pie, about 8 slices

Nutrition (per slice, based on 8 slices):

Calories: ~360
Fat: ~25g
Carbohydrates: ~29g
Sugar: ~15g
Protein: ~5g
Fiber: ~2g

(Note: Values are estimates and may vary based on ingredients used.)

A slice of pumpkin pie topped with whipped cream and chocolate shavings on a blue plate, with a fork holding a bite-sized piece.

How To Make Chocolate Ganache Pumpkin Pie

Six glass bowls containing butter, flour, an egg, vanilla extract, salt and sugar, and ice water arranged on a white marble surface.
Overhead view of various baking ingredients in glass bowls and cups on a marble surface, including eggs, milk, pumpkin puree, chocolate chips, brown sugar, spices, butter, and vanilla extract.

Ingredients

For the Homemade Butter Pie Crust

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar (optional)
  • 1/2 cup (113g or 1 stick) cold unsalted butter, cut into cubes
  • 1 egg yolk
  • 2-3 tbsp ice water

For the Chocolate Ganache Layer

  • 1/3 cup heavy cream
  • 4 oz bittersweet or semi sweet chocolate (60–70%), finely chopped
  • 1/2 tbsp unsalted butter
  • Pinch of flaky salt (optional)

For the Pumpkin Filling

  • 1 1/4 cups pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • 1/3 cup light brown sugar, packed
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fine salt
  • 3/4 cup half-and-half (or 1/2 cup heavy cream + 1/4 cup milk)
A slice of pumpkin pie with a chocolate layer is being lifted from a pie dish, topped with whipped cream and chocolate shavings.

Step-by-Step Guide

1. Make the Pie Dough

In the bowl of a food processor, pulse together flour, salt, and sugar.

  • A food processor bowl filled with flour sits on a marble countertop, with the appliance lid and cord visible nearby.
  • A clear bowl of flour in a food processor with a small container of salt and seasoning being added, on a marble countertop.

Cut in cold butter using the food processor or your fingers until crumbly with some pea-sized bits.

  • Cubes of butter in a glass bowl are about to be added to a food processor containing flour on a marble countertop.
  • A food processor bowl with flour, sugar, and cubes of butter inside, ready for mixing, on a marble countertop.
  • A food processor filled with finely ground flour is placed on a white marble countertop.
  • A spoon holds finely ground almond flour above a food processor filled with more almond flour, on a white surface.
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Add egg yolk and ice water 1 tbsp at a time, until the dough just holds when pinched.

  • A glass bowl with a raw egg is being poured into a food processor containing flour on a marble countertop.
  • A food processor bowl with flour, an egg yolk, and salt, while a hand adds vanilla extract from a small glass cup.
  • A food processor bowl filled with finely ground crumbs sits on a white marble countertop.
  • Food processor bowl with crumbly dough mixture inside, a spoon holding some of the mixture is positioned above the blades.
  • A food processor bowl containing a coarse, pale yellow dough mixture on a white marble surface.
  • A pile of crumbly, pale yellow dough mixture on a white marble surface.
  • A round ball of raw dough sits on a white marble surface.
  • A round ball of dough rests on a floured marble surface, with a bowl of flour and a metal scoop partially visible in the top right corner.
  • A round disk of dough on a floured marble surface, with a rolling pin and a bowl of flour nearby.

Form into a flat disk, wrap, and refrigerate for at least 1 hour (or up to 2 days).

2. Roll Out & Blind Bake

Preheat oven to 375°F (190°C).

Roll out chilled dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie dish.

A rolled-out sheet of dough on a marble surface with a rolling pin below and a bowl of flour with a scoop above.

Trim and crimp the edges, then chill again for 15 minutes.

  • Unbaked pie crust in a pie dish on a marble surface, with a rolling pin and a bowl of flour nearby.
  • Unbaked pie crust in a round dish on a marble surface, with a rolling pin, knife, and a bowl of flour nearby.
  • Unbaked pie crust in a round dish on a marble surface, with a rolling pin and a bowl of flour nearby.
  • Unbaked pie crust in a glass pie dish on a marble surface, with a rolling pin and a bowl of flour nearby.
  • Unbaked pie crust with fluted edges in a glass pie dish on a white surface.
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Prick bottom with a fork, line with parchment, and fill with pie weights or dry beans.

  • Unbaked pie crust with crimped edges and fork pricks sits in a glass pie dish on a marble surface.
  • A pie dish lined with parchment paper is filled with dried beans, used as pie weights, on a marble surface.

Bake for 15 minutes. Remove parchment and weights. Bake 5–7 more minutes until lightly golden. Let cool slightly.

3. Make the Ganache Layer

Heat cream in a small saucepan until steaming (not boiling).

Pour over chopped chocolate and butter in a bowl. Let sit 1 minute, then stir until smooth.

  • A glass measuring cup pours cream over chocolate chips and a pat of butter in a clear glass bowl on a marble surface.
  • A spoon rests in a bowl filled with smooth, glossy melted chocolate on a white marble surface.

Add a pinch of flaky salt if desired.

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Spread ganache over bottom of baked crust and chill for 10–15 minutes to set.

4. Make the Pumpkin Filling

In a large bowl, whisk together pumpkin, eggs, brown sugar, maple syrup, spices, and salt.

  • A glass bowl of orange pumpkin puree sits on the edge of a large, empty white mixing bowl on a marble countertop.
  • A hand holds a bowl with an egg above a mixing bowl containing pumpkin puree and another cracked egg on a marble countertop.
  • A white mixing bowl containing pumpkin puree and an egg, with a small glass bowl of brown sugar being held above it on a marble countertop.
  • A mixing bowl with pumpkin puree, brown sugar, and two eggs, with a small bowl of vanilla extract being poured in, set on a white marble surface.
  • A white mixing bowl with eggs, brown sugar, and pumpkin puree. A hand holds a small bowl of ground spices above the main bowl on a marble countertop.
  • A white mixing bowl containing eggs, pumpkin puree, brown sugar, and spices on a marble countertop.
  • A white mixing bowl with a reddish-brown batter or sauce inside, placed on a white marble surface.
  • A white bowl contains an orange batter, with milk being poured in from a glass measuring cup on a marble countertop.
  • A white mixing bowl with orange batter inside sits on a white marble countertop.

Whisk in half-and-half until smooth and well combined.

5. Assemble and Bake

Preheat oven to 350°F (175°C).

Gently pour pumpkin filling over the chilled ganache layer. (Optional: swirl in some reserved chocolate ganache into the pumpkin filling for a pretty effect.)

  • A baked, empty pie crust sits in a clear glass pie dish on a white marble surface.
  • Chocolate filling is being poured from a bowl into an unbaked pie crust on a marble countertop.
  • A chocolate pie with a golden, flaky crust sits on a white marble surface.
  • Pumpkin pie filling is being poured from a white bowl into a pie crust that already contains a layer of chocolate filling.
  • A baked pumpkin pie with a golden crust sits on a white marble surface.
  • A pumpkin pie in a glass pie dish with a chocolate swirl pattern on top, set on a white marble surface.
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Bake 45–55 minutes, or until filling is mostly set with a slight jiggle in the center.

A pumpkin pie with a chocolate swirl pattern on top sits in a clear glass pie dish on a white marble surface.

Let cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

A pumpkin pie with a marbled chocolate swirl pattern on top, set in a clear glass pie dish on a white marble surface.

Serving Suggestions: Top with whipped cream or espresso whipped cream • Garnish with dark chocolate curls, toasted pecans, or a dusting of cinnamonChocolate

Pumpkin pie with a chocolate swirl design, topped with dollops of whipped cream and chocolate shavings, on a marble surface.
A marbled pie with a slice removed sits in a glass dish. The pie is topped with whipped cream and chocolate shavings, and one slice is being served on a spatula.

FAQ
Q: Can I use store-bought pie dough?
A: Yes, you can use a pre-made 9-inch pie crust, but homemade
butter crust gives a flakier, richer result.
Q: Can I make this ahead?
A: Yes! This pie keeps well in the fridge for up to 3 days. You can
make the crust and ganache layer a day ahead, then bake the next
day.
Q: Do I need to blind bake the crust?
A: Yes, blind baking ensures the crust stays crisp under the
ganache and pumpkin layers.
Q: Can I freeze the pie?
A: Yes. Bake and cool completely, then wrap tightly and freeze

A pumpkin pie with a marbled chocolate swirl, topped with a ring of piped whipped cream and chocolate shavings on a golden crust.
A pie with a swirled filling, topped with whipped cream and chocolate shavings, sits in a glass dish on a marble surface; a bowl of puree is in the background.

Chocolate Ganache Pumpkin Pie

Print Recipe
A pumpkin and chocolate swirl pie topped with whipped cream and chocolate shavings, placed on a marble surface next to a bowl of pumpkin puree and pieces of chocolate.
Prep Time:30 minutes
Cook Time:1 hour 10 minutes
Chill Time:1 hour
Total Time:2 hours 40 minutes

Ingredients

For the Homemade Butter Pie Crust

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar optional
  • 1/2 cup (113g or 1 stick) cold unsalted butter, cut into cubes
  • 1 egg yolk
  • 2-3 tbsp ice water

For the Chocolate Ganache Layer

  • 1/3 cup heavy cream
  • 4 oz bittersweet or semisweet chocolate 60–70%, finely chopped
  • 1/2 tbsp unsalted butter
  • Pinch of flaky salt optional

For the Pumpkin Filling

  • 1 1/4 cups pumpkin purée not pumpkin pie filling
  • 2 large eggs
  • 1/3 cup light brown sugar packed 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp fine salt
  • 3/4 cup half-and-half or 1/2 cup heavy cream + 1/4 cup milk

Instructions

Make the Pie Dough

  • In the bowl of a food processor, pulse together flour, salt, and sugar.
  • Cut in cold butter using the food processor or your fingers until crumbly with some pea-sized bits.
  • Add egg yolk and ice water 1 tbsp at a time, until the dough just holds when pinched.
  • Form into a flat disk, wrap, and refrigerate for at least 1 hour (or up to 2 days).

Roll Out & Blind Bake

  • Preheat oven to 375°F (190°C).
  • Roll out chilled dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie dish.
  • Trim and crimp the edges, then chill again for 15 minutes.
  • Prick bottom with a fork, line with parchment, and fill with pie weights or dry beans.
  • Bake for 15 minutes. Remove parchment and weights. Bake 5–7 more minutes until lightly golden. Let cool slightly.

Make the Ganache Layer

  • Heat cream in a small saucepan until steaming (not boiling).
  • Pour over chopped chocolate and butter in a bowl. Let sit 1 minute, then stir until smooth.
  • Add a pinch of flaky salt if desired.
  • Spread ganache over bottom of baked crust and chill for 10–15 minutes to set.

Make the Pumpkin Filling

  • In a large bowl, whisk together pumpkin, eggs, brown sugar, maple syrup, spices, and salt.
  • Whisk in half-and-half until smooth and well combined.

Assemble and Bake

  • Preheat oven to 350°F (175°C).
  • Gently pour pumpkin filling over the chilled ganache layer. (Optional: swirl in some reserved chocolate ganache into the pumpkin filling for a pretty effect.)
  • Bake 45–55 minutes, or until filling is mostly set with a slight jiggle in the center.
  • Let cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

Notes

Q: Can I use store-bought pie dough?

A: Yes, you can use a pre-made 9-inch pie crust, but homemade butter crust gives a flakier, richer result.

Q: Can I make this ahead?

A: Yes! This pie keeps well in the fridge for up to 3 days. You can make the crust and ganache layer a day ahead, then bake the next day.

Q: Do I need to blind bake the crust?

A: Yes, blind baking ensures the crust stays crisp under the
ganache and pumpkin layers.

Q: Can I freeze the pie?

A: Yes. Bake and cool completely, then wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Servings: 8 slices
Calories: 360kcal
A fork holds a bite of layered chocolate and pumpkin cheesecake above a blue plate with the remaining slice in the background.
Pumpkin pie with a marbled chocolate swirl, topped with piped whipped cream and chocolate shavings, with two slices cut.

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