How do you make a pumpkin pie even better? You got it! Add a layer of chocolate ganache to the top. Moment of silence for the delicious pie, folks. It wasn’t long for this world.
As Thanksgiving looms ever closer, I can’t stop baking pie. All of them are contenders for the big day, but it’s going to be hard to pick the best ones. I’ve always had such a hard time with the concept of “favorite” dessert.
I mean, come on. How are we supposed to pick an ultimate winner when so many desserts are so wonderful? And pie is the happiest of all holiday treats. Still, if I had to start expressing preferences, this pie would be up there. It’s a traditional pumpkin pie with a thick layer of chocolate ganache on top. Needless to say, it’s a winner.
Picking favorites is super easy with some things, but not with others. My favorite boots? Easy. I hate to be what my students call “basic” (i.e. predictable and unexciting), but I love Uggs. They’re warm and toasty, not to mention comfortable. The first time I saw them, I thought they were crazy ugly. But now, not at all. Or maybe I’ve just stopped caring, because they encase my feet and legs like a cloud of joy.
When it comes to listing favorite foods, though, I’m totally lost. I really hate it when people come and say, “Hey, you’re a baker. What’s your favorite thing to bake?” Aaaaah. Truth? No clue. My big thing about blogging is doing something new and creative every single time. If I wanted to make the same thing over and over, I’d work at Starbucks.
Besides, how are you supposed to pick a favorite? We’ve got chocolate of all kinds. Cookies. Brownies. Cake. Pie. I just cannot make decisions. And any bar cookie is my friend. It’s not a fair question. When it comes to non-dessert food, I’ll take a medium-rare steak and sushi any day, but that doesn’t mean that there aren’t other friends I love just as much.
My kids are much simpler. Their favorites are clearly delineated for my own information. Chicken nuggets. Hot dogs. French fries. How predictable is that?
I guess I shouldn’t fault my kids for wanting standard favorites. After all, what is pumpkin pie if not a traditional holiday standard? I just played with this one a little bit, and it paid off!
What we have here is a totally traditional pumpkin pie with a very easy topping. I made the ganache in the microwave in about a minute. It’s so incredibly simple. I also decided to use a frozen pie crust because, after all, I love frozen pie crust. I’ll be making plenty of pie crust over the next two weeks. For this, a little cheating doesn’t hurt.
Once this pie is ready to eat, it hits all the right spots. It’s creamy, it’s chocolatey, and most of all, it’s a perfect twist on a traditional Thanksgiving dessert. I won’t ask if it’s going to be one of your favorites because when it comes to food, that’s kind of a dumb question. But I hope you love it as much as I did!
1 frozen unbaked pie crust (you can also use refrigerated)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
- Preheat the oven to 425. Remove the pie crust from the freezer and wrap a strip of aluminum foil loosely around the circumference of the pie crust at the edges. The goal is not to let the crust on the edge burn before the rest of the pie is baked.
- Mix the sugar, cinnamon, salt, ginger and cloves in small bowl. Set aside.
- In a larger bowl, beat the eggs. Stir in the pumpkin puree. Add the dry mixture. Gradually stir in the evaporated milk until everything is incorporated.
- Pour the filling into the pie shell. Bake for 15 minutes at 425 degrees. Then, lower the oven temperature to 350 and continue to bake the pie for 45-50 minutes until the filling is set.
- Cool the pie completely.
- When the pie is cool, make the ganache. In a microwave-safe bowl, heat the chocolate chips and heavy cream for one minute. Stir until smooth, heating an additional 20 seconds if needed.
- Pour the ganache over the cooled pie. Chill the pie overnight to set. Store chilled.
- Slice into wedges and serve!