Description
This S’mores Pumpkin Pie is a delightful autumn dessert combining a buttery, honey-kissed graham cracker crust with a rich dark chocolate ganache layer, a spiced creamy pumpkin filling, and a sweet toasted marshmallow meringue topping. It’s an irresistible twist on the classic pumpkin pie, perfect for holiday gatherings or any cozy fall occasion.
Ingredients
Graham Cracker Crust
- 1 1/2 cups (183g, 12 full sheets) graham cracker crumbs (use gluten free if needed)
- 2 Tbsp granulated sugar
- 1/8 tsp salt
- 6 Tbsp (85g) unsalted butter, melted
Chocolate Ganache
- 4 oz semi-sweet chocolate, finely chopped (ensure gluten free if required)
- 1/3 cup heavy cream
Pumpkin Pie Filling
- 1 (15 oz) can pumpkin
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Meringue
- 3 large egg whites (freshest is best)
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F. In a mixing bowl, combine graham cracker crumbs, sugar, and salt. Pour melted butter over the mixture and toss with a fork until evenly coated. Press the mixture firmly into a 9 to 9 1/2-inch deep dish pie dish, covering the bottom and sides evenly with the help of a flat measuring cup. Bake for about 12 minutes until set. If the crust puffs up, gently press it back down. Allow to cool completely on a wire rack for about 30 minutes.
- Make the Chocolate Ganache Layer: Place chopped chocolate in a heatproof bowl. Heat the heavy cream in a microwave-safe container until simmering (about 30 seconds). Immediately pour the hot cream over the chocolate and stir until smooth and fully melted. If needed, warm in the microwave at 50% power for 20 seconds and stir again. Pour the ganache over the cooled crust and spread evenly.
- Prepare the Pumpkin Pie Filling: In a mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt until well combined. Pour this mixture gently over the chocolate ganache layer, being careful not to overfill beyond the crust edge. Bake in the 350°F oven for about 50 minutes, until the pie is mostly set with a slight jiggle in the center. Use a foil ring to tent the edges if they brown too quickly. Cool the pie on a wire rack for 1 hour, then refrigerate for at least 1 hour or up to 1 day.
- Make the Meringue Topping: When ready to serve, combine egg whites, salt, and sugar in a heatproof bowl. Set this bowl over a pan of simmering water and whisk constantly until the mixture reaches 160°F to 165°F on an instant-read thermometer. Remove from heat, add cream of tartar, and whip with an electric mixer first on medium speed for 1 minute, then increase to high speed until the meringue becomes thick, glossy, and fluffy (about 4 to 5 minutes). Fold in vanilla extract.
- Assemble and Toast the Topping: Remove any condensation with paper towels. Spoon the meringue over the chilled pie and create swirling patterns. Toast the meringue with a kitchen torch until golden brown. Slice and serve immediately. Alternatively, if using marshmallow creme instead of meringue, add two dollops (one larger and one smaller) atop each pie slice and toast separately as the creme is too soft to cover the whole pie and slice while holding shape.
Notes
- For a gluten-free version, substitute the graham crackers with gluten-free graham crackers and ensure all packaged ingredients, especially the chocolate, are certified gluten free with no risk of cross-contamination.
- Using the freshest egg whites ensures better volume and stability for the meringue.
- To prevent pie edges from over-browning, tent with foil if necessary during baking.
- If you do not have a kitchen torch, you can briefly broil the meringue in the oven watching carefully to avoid burning.