Step 1: Preheat oven to 400°F (200°C). Press pie crust into a 9-inch pie plate. Crimp edges decoratively. Prick the bottom and sides of the crust with a fork to prevent bubbling.
Step 2: Bake the pie crust for 10-12 minutes, or until lightly golden. Remove from oven and reduce oven temperature to 350°F (175°C). This par-baking step helps prevent a soggy bottom.
Step 3: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and egg yolk until smooth and well combined.
Step 4: Stir in the ground cinnamon, ground ginger, ground nutmeg, and salt. Mix thoroughly to evenly distribute the spices.
Step 5: Gradually whisk in 1 cup of the heavy cream and the vanilla extract until the pumpkin mixture is completely smooth and creamy. Ensure there are no lumps.
Step 6: Pour the pumpkin mixture carefully into the par-baked pie crust.
Step 7: Carefully transfer the pie to the preheated 350°F (175°C) oven. Bake for 50-60 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. A knife inserted near the edge should come out clean. Avoid overbaking to keep the filling creamy.
Step 8: Let the pumpkin pie cool completely on a wire rack for at least 2-3 hours. It must be fully cool before adding the ganache, or the ganache will melt and seep into the pie.
Step 9: While the pie cools, prepare the chocolate ganache. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the remaining 1/2 cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
Step 10: Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring. Then, whisk gently from the center outwards until the chocolate is completely melted and the ganache is smooth and glossy. For a beautiful finish, consider our Ultimate Chocolate Swirl Mousse Bundt Cake if you love chocolate desserts!
Step 11: Once the pie is completely cool and the ganache has cooled slightly (it should still be pourable but not hot), pour the ganache evenly over the top of the cooled pumpkin pie. Gently tilt the pie plate to help the ganache spread to the edges.
Step 12: Refrigerate the chocolate ganache pumpkin pie for at least 2 hours, or until the ganache is fully set. This will allow the pie to firm up and the flavors to meld beautifully. Once your chocolate ganache pumpkin pie recipe creation is cooled, store any leftovers in an airtight container in the refrigerator. I highly recommend using quality Basics Glass Food Storage containers to keep it fresh for days.