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A pumpkin pie with a chocolate ganache and toasted marshmallow topping in a close up against a white background
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5 from 5 votes

S'mores Pumpkin Pie

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, Southern
Servings: 10 servings
Calories: 587kcal


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 deep 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. If you used a deep pie dish, all of it should fit but if not, to avoid overflowing, only fill the crust ¾ of the way. You can use the rest for a mini pie. 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.


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.


Calories: 587kcal | Carbohydrates: 82g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 440mg | Potassium: 209mg | Fiber: 3g | Sugar: 61g | Vitamin A: 7473IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg