Pumpkin Ganache Pie Recipe – Easy No Bake Fall Dessert

This pumpkin ganache pie recipe was first published on November 23rd 2020.

When you say pumpkin, all I see now it’s this quick and easy Pumpkin Ganache Pie.

No need to bake it, no need to do anything that will keep you in the kitchen for more than 30 minutes from start to finish, including washing dishes.

It is inspired by the Milk Bar Pumpkin Dulce de Leche Cake and a recipe that they recently shared on their Instagram, yet I have forgotten the caramel /dulce de leche layer so forgive me for that, no pumpkin caramel pie here.

Also, because I am a lazy butt – and I hope you are sort of part of my same team here – I did not bake a pie case shell, but created one with Graham Crackers instead.

On a side note – this Pumpkin Ganache Pie could be a great alternative to your baked classic pumpkin pie served on Thanksgiving – it’s easy, can be made ahead and does not require any baking so your oven is free for the turkey.

A win, if you ask me.

What ingredients do I need to make pumpkin ganache pie?

This milk bar pumpkin ganache pie recipe requires quite a few ingredients, but the result will make it all worth it, rest assured:

• graham crackers & melted butter: these will be the base of your pie crust. You can also make homemade graham crackers if you prefer or if you can’t find them.
• white chocolate & butter: these are the main stars of your ganache, which will add sweetness and richness;
• honey: It helps keep the ganache smooth and creamy;
• double cream: helps the consistency of chocolate, making it easier to spread;
• pumpkin puree: star of the show, adds sweetness and flavour, and helps to lighten the texture of the ganache;
• salt: balances and enhances the flavours;
• pumpkin spice: brings warmth and spice, just like a spoonful of fall;
• vanilla essence & double cream: these will make the cream topping for your pumpkin pie, if you want you can also swap it for heavy cream instead.

How do I make pumpkin ganache pie?

Start by making the chocolate ganache: place the white chocolate and butter in a microwave-safe dish and gently melt in the microwave in 20-second bursts, stirring in between, until the chocolate is melted fully. Then transfer the chocolate mixture to a container tall enough to fit a hand blender. Warm the honey in the microwave for 10 seconds, then add it to the chocolate and mix well with your hand blender.

After that, stream in the cream slowly, then add the pumpkin, salt, and spices, and blend for a minute or two until everything is well combined. Now place this in the fridge for at least 4 hours, ideally overnight.

The following day, crush the packet of Graham Crackers and melt the butter, then combine together and place in a pie dish, making sure the crust is evenly distributed.

Transfer the pumpkin ganache on top of the pie shell and smooth properly. Place in the fridge and prepare your whipped cream topping. Whip the cream and vanilla essence until it’s soft, and place on the pie according to your taste just before you are ready to serve. Enjoy your white chocolate ganache pumpkin pie!

Pumpkin Ganache Pie

Simona

A deliciously easy alternative to the traditional pumpkin pie for Thanksgiving.

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Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Sweet

Cuisine American

Servings 1 Pie

Ingredients

  

Graham Crackers Crust

• 1 packet Graham Crackers
• 40 g melted butter

Pumpkin Ganache

• 300 g white chocolate
• 50 g unsalted butter
• 50 g honey
• 110 g double cream
• 160 g pumpkin puree
• 4 g salt
• 1 tsp pumpkin spice

Cream Topping

• 280 ml double cream
• ½ tsp vanilla essence

Instructions

 

• Start by making the ganache: place the white chocolate and butter in a microwave-safe dish and gently melt in the microwave in 20-second bursts, stirring in between, until the chocolate is melted fully.
• Transfer the chocolate mixture in a container tall enough to fit a hand blender and warm the honey in the microwave for 10 seconds, then add to the chocolate and mix well with your hand blender.
• Stream in the cream slowly, then add the pumpkin, salt and spices and blend for a minute or two until everything is combined well. Now place this in the fridge for at least 4 hours, ideally overnight.
• The following day, crush the packet of Graham Crackers and melt the butter, then combine together and place in a pie dish, making sure it is evenly distributed.
• Transfer the pumpkin ganache on top of the pie shell and smooth properly. Place in the fridge and prepare your cream topping.
• Whip the cream and vanilla essence until it’s soft, and place on the pie according to your taste just before you are ready to serve.

Keyword pumpkin ganache pie

What are my thoughts on the Pumpkin Ganache Pie

This pie was absolutely insane – even for people who don’t normally like pumpkin pie.

While the no-bake was an absolute winner in my case, I have to admit that it was also a pleasant surprise to the palate as I expected something a lot heavier and stodgy.

Instead, every mouthful is just smooth and sweet, flavourful and creamy.

Bear in mind – I am still a 100% fan of traditional pumpkin pie, something about the whole deal screams LUSH to my heart – and stomach – but this was just great in her own little way.

The cream topping was new to me, and I wouldn’t have it any other way.

Do you have more pumpkin and dessert recipes to suggest?

We absolutely have so many pumpkin recipes, delicious dessert and plenty of recipes for fall on top of this pumpkin pie recipe:

• pumpkin soup with chorizo: best comfort food for these colder days and one you can pop in a slow cooker and forget about it, or serve for Thanksgiving;
• pumpkin spice bricohe french toast: the most delicious recipe pumpkin breakfast you can ask for;
• pumpkin spiced latte: welcome the pumpkin season with this easy drink;
• pumpkin madeleines: small and just the sweet enough treat you need;
• vegan pumpkin banana bread: a modern twist on your usual banana bread, perfect for fall and it would be even better with some caramel sauce on top;
• pumpkin pie spice mocktail: if you are up for a drink, this is the one for you!
• pumpkin gnocchi: a classic with a modern twist that will make you re evaluate gnocchi;
• vegan pumpkin feta pasta: who said pasta and pumpkin don’t fit in the same plate?
• pumpkin cold foam: if you love anything pumpkin, you have to try this on coffee;
• pumpkin cheesecake donuts: who said donuts and pumpkin don’t fit together?
• pumpkin ganache pie: a classic with a bit of a modern twist;
• pumpkin pie spice pancakes: breakfast is the most important meal of the day, right and a little bit of pumpkin goes on everything!
• pumpkin brioche recipe: this is the softest brioche bread you can ask for!

As we end the week with Thanksgiving, please allow me to wish you a great one if you are celebrating, if not – let me thank you anyway.

Any more pumpkin recipes and themed posts can be found here.

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