Skip to main content

S’mores Pumpkin Pie

(0 reviews)
S’mores Pumpkin Pie
  • Prep Time 30 min
  • Total Time 4 hr 45 min
  • Servings 8
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

S’mores Pumpkin Pie

Classic pumpkin pie with a twist – a fudge layer on the bottom and toasted marshmallows on top, with a Golden Graham™ crust!

Ingredients

Crust:

4 1/2
cups Golden Grahams™ cereal, finely crushed (about 1-1/2 cups crumbs)
5
tablespoons unsalted butter, melted

Fudge Layer:

3/4
cup semisweet chocolate chips
2
tablespoons heavy cream

Pumpkin Pie Layer:

1-1/2 cups canned pumpkin
2
eggs
3/4
cup packed brown sugar
3/4
cup heavy cream
1/2
cup milk
1
teaspoon pumpkin pie spice
Pinch salt
Halved jumbo or regular-size marshmallows, for topping

Directions

  • 1 Heat oven to 350°F. In a medium bowl, stir crushed cereal with butter until well combined. Press firmly into the bottom and sides of a 9-inch pie plate.
  • 2 Bake crust 5 to 7 minutes until lightly browned and set. Set aside to cool slightly.
  • 3 Meanwhile, make the fudge layer. In a small saucepan over low heat, stir chocolate chips and heavy cream until melted and smooth. Quickly pour and spread mixture into the bottom of the cooled crust.
  • 4 Make the pumpkin pie layer: In a large bowl, whisk together pumpkin and eggs until combined. Add brown sugar, heavy cream, milk, pumpkin pie spice and salt. Stir until just combined.
  • 5 Pour pumpkin batter on top of fudge layer. (Be careful not to overfill the pie plate; you may not use all the filling.) Bake 1 hour until pumpkin pie layer is just set in the center. Cool completely on a cooling rack, then cover tightly with plastic wrap (making sure it doesn’t touch the top of the pie) and chill at least 2 hours, preferably overnight.
  • 6 The next day, uncover the pie and top it with halved jumbo (or regular-sized) marshmallows. Place under the broiler for 30 seconds until the tops of the marshmallows are golden brown and toasted.
See Step By Step

Step By Step  

This chocolate fudge pumpkin pie with marshmallows twists up tradition in a delicious way.

As prepared by Girl Versus Dough,

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!

 

S'mores Pumpkin Pie

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.

 

S'mores Pumpkin Pie

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.

 

S'mores Pumpkin Pie

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.

 

S'mores Pumpkin Pie

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.

 

S'mores Pumpkin Pie

Place the pie under the broiler just until the marshmallows are toasted to a golden brown.

 

S'mores Pumpkin Pie

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).

 

S'mores Pumpkin Pie

So. Many. Layers. Of. Yum.

See Recipe
Tips  

For a clean cut, run a very sharp knife under hot water for about 30 seconds, then quickly wipe it dry and cut into the pie. Rewash and dry the knife before each cut.

Adapted from Love and Olive Oil blog.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Daily Value
Total Fat
19g
30%
(
Saturated Fat
12g
58%
)
Cholesterol
88mg
29%
Sodium
76mg
3%
Potassium
223mg
6%
Total Carbohydrate
29g
10%
(
Dietary Fiber
2g
9%
,
Sugars
25g
)
Protein
4g
Daily Value*:
Vitamin C
3%
3%
Calcium
7%
7%
Iron
8%
8%
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet