We are already one month into the Fall season and it is hard to believe that November is just days away! This also means that Thanksgiving is coming up, and it never hurts to start planning your dinner and dessert menus early! For some alternative ideas to a traditional pumpkin pie, I will be posting five pumpkin related recipes and dessert ideas every day this week. Pumpkin Week begins today with a rather simple, but also very tasty ganache that will be utilized in a couple of other desserts later this week. Without further ado, here is Pumpkin Week’s Day 1 Recipe: Pumpkin Pie Ganache.

Ganache is a wonderful confectionary component that is typically used for fillings, frostings, and glazes. A basic ganache is made by combining heavy whipping cream and some type of chocolate. There are many ways to customize ganaches that include extracts and coffee. I love to come up with new ganache favors because I enjoy creating unique and yummy fillings for cakes, cupcakes, French macarons, and truffles. That is exactly how I came up with the idea of using a ganache base to create unique desserts with the flavors of pumpkin pie.

 Pumpkin Pie is a classic during Thanksgiving and the holiday season in general because of its use of warm spices like cinnamon, nutmeg, and clove, pumpkins being in season during this time of the year, and their autumnal color. Pumpkin pie has always been one of my favorite Thanksgiving desserts, but in recent years I find that I am more interested in trying small desserts rather than having a traditional piece of pie. This is why I love to make and use my pumpkin pie ganache. It is especially great as a filling for truffles, pie bites, and French macarons!

Step 1: Heat Heavy Cream and White Chocolate

Add heavy cream and white chocolate to a medium saucepan and place over low heat. Whisk constantly to ensure that the chocolate does not burn. After approximately 3 minutes, the chocolate should be fully melted into the cream.

Step 2: Add Pumpkin Puree to the Cream Mixture

Add ½ cup of the pumpkin puree into the cream mixture and whisk it until it is fully incorporated into the white chocolate and cream mixture. Cook for 1-2 minutes.

While the mixture cooks for 1-2 minutes, add the cornstarch to the remaining ¼ cup pumpkin puree. Mix the cornstarch into the puree until it is fully incorporated and ensure that there are no lumps of cornstarch. Add this to the mixture in the saucepan and cook on a medium-high heat while whisking constantly. Once the mixture produces a bubble or two, continue to cook for 1 minute, during which the ganache will thicken. After 1 minute, remove from heat.

Step 3: Add the Pumpkin Pie Spice and Salt

Add the pumpkin pie spices and salt to the ganache and mix thoroughly. Transfer to a heat-safe container and cover with a layer of plastic wrap. Make sure that you press the plastic wrap to the top of the ganache so that the ganache does not form a skin on top. Let the ganache cool for 5 minutes and place in the refrigerator.

You can also find these steps and the ingredients in this printable recipe:

Sensational Pumpkin Pie Ganache

Recipe by Carly PrestonCourse: DessertDifficulty: Easy

Prep time

5

minutes

Cooking time

10

minutes

Ingredients

• 1/2 cup canned pumpkin puree

• 1 cup white chocolate

• 1/4 cup heavy whipping cream

• 1/4 cup canned pumpkin puree

• 2 tablespoons cornstarch

• 1/2 teaspoon pumpkin pie spices

• 1/2 teaspoon salt

Directions

• Add heavy cream and white chocolate to a medium saucepan and place over low heat. Whisk constantly to ensure that the chocolate does not burn. After approximately 3 minutes, the chocolate should be fully melted into the cream.
• Add ½ cup of the pumpkin puree into the cream mixture and whisk it until it is fully incorporated into the white chocolate and cream mixture. Cook for 1-2 minutes. While the mixture cooks for 1-2 minutes, add the cornstarch to the remaining ¼ cup pumpkin puree. Mix the cornstarch into the puree until it is fully incorporated and ensure that there are no lumps of cornstarch. Add this to the mixture in the saucepan and cook on a medium-high heat while whisking constantly. Once the mixture produces a bubble or two, continue to cook for 1 minute, during which the ganache will thicken. After 1 minute, remove from heat.
• Add the pumpkin pie spices and salt to the ganache and mix thoroughly. Transfer to a heat-safe container and cover with a layer of plastic wrap. Make sure that you press the plastic wrap to the top of the ganache so that the ganache does not form a skin on top. Let the ganache cool for 5 minutes and place in the refrigerator.

Stay tuned for some super easy, yet delicious uses for this delectable Pumpkin Pie Ganache as Pumpkin Week continues!

Thank you so much for checking out this post! I hope you make this ganache and enjoy it as much as I do. Please leave a comment below to let me know what you make with your very own Pumpkin Pie Ganache!