Pumpkin Ganache Pie

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.

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 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.

Yield: 1 Pie

Pumpkin Ganache Pie

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

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

Graham Crackers Crust

• 1 packet Graham Crackers
• 40g melted butter

Pumpkin Ganache

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

Cream Topping

• 280ml double cream
• 1/2 tsp vanilla essence

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the pumpkin ganache on top of the pie shell and smooth properly. Place in the fridge and prepare your cream topping.
6. 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.

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.

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.