S'mores are hard to resist – especially in pumpkin pie form!
Are you tired of this summer’s s’mores-splosion yet? Yeah, me either. But since it’s officially fall (a.k.a. my favorite season, a.k.a. bring on all the colorful leaves and crisp air and warm drinks and cozy sweaters!), we’ve got to give the s’mores a little autumn love. That’s where this S’mores Pumpkin Pie comes in.
OH YES. You read that right. S’mores + pumpkin pie = ahhhhhhhh (that’s a choir of angels singing).
Here’s the deal-io with this pie: There’s a crushed Golden Grahams cereal crust, topped with a layer of fudgy fudge goodness, topped with a layer of classic pumpkin pie filling, topped with marshmallows that are browned and toasted to perfection. I know. I’m drooling over here, too.
So before we completely lose our minds/drown in our own dribble (ew) over the sound alone of this pie, let’s get our tuckuses in the kitchen and get baking!
First, prepare the crust. It’s made with two delectable ingredients: Butter and crushed Golden Grahams cereal (all you need in life, really).
Combine them, then press them into the bottom and sides of a pie plate and bake the crust until it’s just set.
Once the crust has cooled a bit, you’ll want to make that omnomnommy fudge layer. Heat some chocolate chips and heavy cream in a saucepan on the stove, stirring until they’re combined and melted and smooth.
Working quickly, pour and spread the chocolate mixture into the bottom of the crust.
Next, make the pumpkin pie layer. It’s everything you’d expect a classic pumpkin pie to be, but it goes on top of that fudge layer and folks, that changes everything (in a very, very good way).
Pour the pumpkin pie filling on top of the fudge, but be careful not to overfill the pie – you might not use all the filling, and that’s OK.
Bake the pie until the pumpkin pie filling is just set in the center. Let the pie cool completely, then refrigerate it for a couple of hours or overnight so everything sets well.
The next day, top the pie with halved marshmallows – I went the jumbo route on these because YOLO, but regular-size ‘mallows work just as well, too.
Place the pie under the broiler just until the marshmallows are toasted to a golden brown.
Finally, it’s time to slice and serve this fall-ified s’mores-splosion of a pie (my grammar teacher is shaking her head right now).
So. Many. Layers. Of. Yum.