Step 1: Preheat your oven to 425°F (220°C). Place the unbaked pie crust on a baking sheet.
Step 2: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, and cloves until the mixture is smooth and well combined.
Step 3: Carefully pour the pumpkin filling into the unbaked pie crust.
Step 4: Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until a knife inserted near the center comes out clean. If the crust edges brown too quickly, lightly tent them with aluminum foil.
Step 5: Remove the pie from the oven and let it cool completely on a wire rack at room temperature for at least 2-3 hours. The pie must be fully cooled before applying the ganache.
Step 6: To make the chocolate ganache, place the finely chopped dark chocolate in a medium heatproof bowl.
Step 7: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not bring to a rolling boil).
Step 8: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
Step 9: Gently whisk the mixture from the center outwards until the ganache is smooth, glossy, and fully combined. Stir in the vanilla extract.
Step 10: Once the pumpkin pie is completely cool, pour the warm (not hot) chocolate ganache evenly over the top of the pie. Gently tilt the pie to ensure the ganache spreads to the edges.
Step 11: Refrigerate the Pumpkin Pie with Chocolate Ganache for at least 1-2 hours, or until the chocolate ganache is fully set. This will allow for clean, easy slicing. Serve chilled with whipped cream, if desired.