S’mores Pumpkin Pie will be the talk of the town this holiday season! Layers of buttery graham cracker crust, smooth and spiced pumpkin pie filling, toasted marshmallows, and decadent chocolate ganache are coming together in this recipe and serving up straight sweetness! If you love this, you will also love this Classic Pumpkin Pie, this Pumpkin Spice Turtle Cake, and these Pumpkin Swirl Cheesecake Bars.
I am a fiend for all things holiday related, but especially for the food. I mean, who doesn’t love the look of an overflowing Thanksgiving table right before it’s ravaged? Glistening honey hams, steaming mashed potatoes, and countless golden-brown crusted pies just sitting there waiting to be eaten and enjoyed.
You might’ve already guessed it, but dessert is my favorite part! In fact, I’m considering starting a fan club dedicated to holiday pies. It’s first feature? This S’mores Pumpkin Pie! Crunchy, creamy, sticky, and indulgent, this recipe is a force to be reckoned with.
I love a twist on classic, so adding a s’mores-inspired touch to pumpkin pie was a no-brainer!
WHY A S’MORES PUMPKIN PIE?
My favorite side on the Thanksgiving table is, hands-down, the sweet potato casserole. Whoever dreamt up that sweet and creamy dream of a dish is my hero! So, as I drafted this year’s holiday menu, I had an idea: what if I added a few more marshmallows to this year’s party?
S’mores Pumpkin Pie is inspired by none other than my own homemade sweet potato casserole! I simply started with a graham cracker crust, swapped the sweet potato filling for pumpkin, and topped it all off with a mountain of fluffy marshmallows and a heavy drizzle of rich ganache.
HOW TO MAKE A S’MORES PUMPKIN PIE
Y’all, this pie is crazy easy to make! In fact, I’d encourage you to bring the kiddos along for this one. Harmony and I will definitely be diving into this recipe together!
There are 3 distinct layers of this pie, each one tastier than the last. Are you dying to know what they are? I sure am dying to tell ya!
GRAHAM CRACKER CRUST- Sure, a Graham Cracker Crust is simple but its flavor and texture is understated and nostalgic! Sweet crisp crackers, creamy butter, and a bit of sugar is all you need to make the perfect base for this s’mores-inspired pie. Once baked, this crust adds a layer of crunchy goodness you’ll be looking forward to in each bite.
PUMPKIN PIE FILLING- Homemade pumpkin pie filling is always the way to go. I find that the canned variety is underwhelming and over sweetened. It really doesn’t take much to whip up a homemade batch! Filled with warm, fragrant spices, musky vanilla, rich dark brown sugar, and lots of earthy pumpkin, my filling recipe is filled with flavor. Have I mentioned how smooth and creamy the filling is? Each slice is a lush bite of heaven.
TOASTED MARSHMALLOWS + CHOCOLATE GANACHE- What would s’mores be without sticky-sweet marshmallows and melted chocolate? Torching the marshmallows adds that signature smoky flavor, while also ensuring they have that perfectly ooey-gooey center.
The final touch is the luxurious layer of chocolate ganache. Super simple, super smooth, and super satisfying! Any kind of chocolate will work here: white, dark, milk, semisweet , etc.
HOW DO I KNOW WHEN A PUMPKIN PIE IS DONE?
Give it a little wiggle! After about 25 minutes, give the pie a little shake. The edge of the pie should be set, while the center should jiggle a little. The pie will continue to set after it’s been removed from the oven.
CAN I TOAST MARSHMALLOWS USING THE BROILER?
Yes, but the broiler can be a bit unpredictable. You’ll need to be very careful and very vigilant!
To broil, place the pie (topped with marshmallows) on a baking sheet. Turn the broiler on high, transfer the pie into the oven, and toast the marshmallows until they’ve reached your desired level of toasty. This will only take a few minutes, so stay close! Those marshmallows can go from brown to burnt real quick.
LEFTOVER PIE STORAGE
Because this pie is made using milk and eggs, it’s best to store it in the refrigerator. Tightly cover the top of the pie with plastic wrap or aluminum foil and tuck it away in the fridge for 3-4 days. I’d recommend allowing the pie to sit out for about 30 minutes before serving.
GRANDBABY CAKES’ PEPPIEST PUMPKIN RECIPES
Give me ALL of the pumpkin please! I just can’t get enough and if you can’t either you’ll want to check out a few more of my FAVORITE pumpkin recipes:
- PUMPKIN CHEESECAKE SWIRL BARS
- CARAMEL PUMPKIN LAVA CAKE
- PUMPKIN CIDER DONUTS
- BROWN BUTTER PUMPKIN CORNBREAD
S'mores Pumpkin Pie
For the Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar optional
- 1/2 cup butter melted
For the Filling
- 15 oz pumpkin puree
- 2 large eggs plus 1 egg yolk room temperature
- 1 1/4 cup dark brown sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of black pepper
- 1 cup heavy whipping cream
- 1/4 cup whole milk
For the Ganache and Marshmallow Topping
- 1 cup chocolate chips
- 5 tbsp heavy whipping cream up to 6 tbsp
- Large marshmallows for piling
For the Crust
- Preheat oven to 350 degrees.
- Whisk together graham cracker crumbs and sugar until combined in a large bowl. Next pour melted butter into mixture and mix together until crumbs are well coated.
- Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set then preheat the oven to 375 while you work on the filling.
For the Filling
- In the bowl of a stand mixer, combine the pumpkin purée, eggs, dark brown sugar, and vanilla. Beat on medium speed until combined. Add the cornstarch, cinnamon, salt, ginger, nutmeg, cloves, and black pepper. Beat again until combined.
- Finally, add the heavy cream and milk. Whisk on medium-low speed until smooth and fully combined.
- Pour the pumpkin pie filling into the pre-baked crust. To avoid overflowing, only fill the crust ¾ of the way. Transfer the pie into the oven and bake for 25 minutes.
- Remove the pie from the oven and use aluminum foil to cover the edges (this will prevent burning) then return the pie to the oven.
- Bake for an additional 25-30 minutes or until the pie is mostly set with a slight wobble in the middle.
- Once done, remove the pie from the oven and transfer it to a wire rack to cool completely, at least 3 hours.
For the Ganache Topping and Marshmallows
- In a microwave safe bowl, add chocolate chips and whipping cream.
- Microwave on HIGH for about 1 minute or 70 seconds.
- Whisk together until completely combined and smooth.
- Using a spatula, spread chocolate ganache over the top of the set pie.
- Top chocolate with marshmallows then torch marshmallows until they are perfectly toasted. You can also broil the marshmallows but it is slightly harder to control.