Chocolate Ganache Pumpkin Pie

Posted by on Nov 26, 2013 in Christmas, Desserts, Fall, Holiday, Pies, Seasonal, Thanksgiving | 0 comments

… Dressing up Pumpkin Pie for the Holidays!

Chocolate Ganache Pumpkin Pie with Ginger Graham Crust

I’ve put a little “black tie” action on our pumpkin pie by adding a layer of rich dark chocolate ganache between a new ginger graham cracker crust and the creamy, dairy-free pumpkin filling. Oh yeah!

A few other changes have been made, like using canned coconut milk and leaving the Grand Marnier for drinking – because I just can’t help myself (I must continuously tweak) – all with the intent of having even more tasty pie options – especially at Thanksgiving and the holidays.

Whether you’re donning your black tie or little black dress attire (or holey jeans and a sweatshirt) this dessert won’t disappoint! And I dare your family and guests to detect that you’ve just served them a gluten-free, non-dairy dessert. So don’t tell them!

By the way, I love serving this pie with a garnish of shaved dark chocolate over the top. Yum!

P.S. You’ll want to use a deep dish pie plate for this recipe.

Gluten-free Dairy-free Chocolate Ganache Pumpkin Pie

Servings: 1 9-inch pie
Prep Time: 30 Minutes
Baking Time: 60-70 minutes
Cool Time: At least 2 hours, overnight is fine.
Oven Temp: 425º, 350º °F


For Crust:

For Ganache:

For Pie Filling:

  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • 1 15-ounce can pure pumpkin (not pumpkin pie filling) – I use Libby's
  • 1 1/2 cups (12 ounces) canned coconut milk (regular, not low fat) – I use Thai Kitchen
  • chocolate bar, optional for garnish – I use Enjoy Life Foods Dark Chocolate Bar


  • Preheat oven to 350ºF.
  • Crush graham crackers and gingersnaps in a food processor into fine crumbs. Stir in melted margarine until all crumbs are moistened. Press crumb mixture into pie plate. Bake at 350ºF for 7-8 minutes. Remove from oven and set on cooling rack until ready to use. Increase oven temp to 425ºF.
  • Combine chocolate morsels, margarine, and corn syrup in double boiler or in a glass bowl set over a pan of simmering water. Stir occasionally until ingredients have melted and are well combined. Remove from heat and let sit for about five minutes.
  • Pour ganache over crust and spread evenly in bottom and up sides. Set aside.
  • Mix eggs, sugar, cinnamon, salt, ginger, cloves, nutmeg, pumpkin, and coconut milk in a medium bowl.
  • Pour the pie filling slowly over the ganache, and fill to just below the edge of crust. You may have a little left over. Smooth the filling to make flat on top.
  • Bake at 425ºF for 15 minutes, then reduce oven temp to 350ºF and continue baking for 45-65 minutes, or until knife inserted into center comes out clean. Remove from oven and let rest on cooling rack for two hours. Pie can be stored at room temperature for 4-6 hours, but requires refrigeration for longer storage.
  • Garnish with shavings of chocolate by scraping edge of chocolate bar with a sharp knife over each serving.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Streusel Topped Maple Yams

Streusel Topped Maple Yams

Gluten-free Dairy-free Sweet Potato Yam Biscuits

Sweet Potato Yam Biscuits

Gingered Orange Cranberry Relish with Bitters

Gingered Orange Cranberry Relish with Bitters

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