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pumpkin-pie-chocolate-ganache

Pumpkin Pie with Chocolate Ganache

Talented baker Jane Dietrich is the genius behind this pumpkin pie-chocolate tart lovechild. Follow @bakers_brigade for more gorgeous photography and visit www.bakersbrigade.com for step-by-step ‘How To’ on making those remarkably life-like chocolate leaves.

Talented baker Jane Dietrich is the genius behind this pumpkin pie-chocolate tart lovechild. Follow @bakers_brigade for more gorgeous photography and visit www.bakersbrigade.com for step-by-step ‘How To’ on making those remarkably life-like chocolate leaves.
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Pumpkin Pie with Chocolate Ganache
Pumpkin Pie with Chocolate Ganache

In stock

$2.89

Summary

    Crust
    15 pieces graham crackers
    ½ cup  unsalted butter (1 stick), melted
    3/4 cup light brown sugar, packed

    Pumpkin Filling
    1-15 oz can pumpkin purée
    2/3 cup  Pumpkin Pie Sugar
    2 tsp Pumpkin Pie Spice Blend
    1/8 tsp ground white pepper
    ½ tsp salt
    1-14 oz can sweetened condensed milk
    2 ea eggs
    1 tsp Madagascar Pure Vanilla Extract

    Chocolate Ganache
    9 oz bittersweet chocolate, chopped
    ¾ cup heavy whipping cream
    3 Tbsp unsalted butter

    Yield
    1 pie

     

    Prepare Crust. Preheat oven to 350°F. Crush the graham crackers in a ziptop bag with a rolling pin or pulse in the food processor until fine. Transfer to a mixing bowl and add melted butter and brown sugar; 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.

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