Weigh out the ingredients


For the pie crust, you'll need flour, butter, salt, and ice water.

Weigh out the ingredients


For the chocolate ganache, you'll need chocolate, heavy cream, and butter.

For the pumpkin custard filling, you'll need pumpkin puree, brown sugar, heavy cream, eggs, vanilla, pumpkin pie spice, and salt.

Weigh out the ingredients


A day or two before, make the pie dough and chill overnight.

Make the pie dough


Roll the pie dough out to ⅛" in thickness and place in the pie dish. Chill for 15 minutes, then crimp the dough as desired. Dock the pie dough on the bottom and along the sides with the tines of a fork. Chill for another 15 minutes.

Par bake the crust


Line the dough with parchment paper and fill with pie weights to ensure it doesn't shrink in the oven. Bake for 18 minutes, then remove the pie weights & brush with an egg wash, and bake for another 3-5 minutes.

Par bake the crust


Pour the chocolate ganache in the cooled par-baked pie crust and spread into an even layer.

Assemble the pie


Pour the pumpkin custard filling on top of the ganache. Bake for about 1 hour 10 minutes. Let the pie cool in the oven for 30 minutes. Take the pie out and allow to cool completely at room temperature. Place in the fridge uncovered and chill overnight.

Assemble the pie & bake


Just before serving the pie, make the homemade whipped cream. Add it to the center of the pie or individual slices, and sprinkle with cinnamon and pie crust leaf cutouts. Enjoy!