A pumpkin pie for those underwhelmed by traditional pumpkin pie (that’s me)— a tart lined with a gingersnap cookie crust, filled with creamy pumpkin and spices, and topped with a dark chocolate ganache.
I thought I hated pumpkin pie for the longest time, until I realized that I loved it completely smothered with whipped cream, or blended up into a milkshake. It’s a little too plain by itself for my tastes. But covered with chocolate? I’ll take two slices, please.
Make that three.
I know that pumpkin pie is a given at Thanksgiving, but why not switch it up this year? I promise this pie will get devoured.
The filling is pretty standard, so if you have a pumpkin pie recipe you prefer, go ahead and use it here. Also, I baked this pie in a tart pan for a prettier presentation, but you can easily use a pie dish if you’d like.
Even little John fell in love with this pie. Just as I was enjoying a post-photo shoot slice, he squirmed his way onto my lap, stole my fork, and went to town.
But who wouldn’t share their pie with this sweet little face?
A Thanksgiving Menu
To go along with my pies, all this week I’m sharing sample menus with great recipes from some of my favorite food bloggers.
Bourbon Apple Sangria from Climbing Grier Mountain
Cranberry Pistachio Baked Bree from Gimmie Some Oven
Apple Cider Sage Brined Turkey from Good Life Eats
Potato Dinner Rolls from Completely Delicious
Pumpkin Tiramisu from Foodiecrush
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