Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, cinnamon, ginger, nutmeg, and cloves until well combined and smooth.
Step 3: Pour the pumpkin mixture 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 bake for an additional 35-40 minutes, or until a knife inserted near the center comes out clean.
Step 5: Let the pie cool completely on a wire rack at room temperature for at least 2-3 hours before adding the ganache. It needs to be fully cooled, otherwise, your ganache will melt into the pumpkin layer.
Step 6: While the pie is cooling, prepare your ganache. Place the 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 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: Whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined. Add the vanilla extract and whisk again.
Step 10: Once the pumpkin pie is completely cool, pour the warm (but not hot) chocolate ganache evenly over the top of the pie. Gently tilt the pie to spread the ganache to the edges.
Step 11: Refrigerate the pie for at least 1-2 hours, or until the chocolate ganache is set. This makes slicing much easier and cleaner.