If you’re searching for a fun twist on Thanksgiving dessert, this smores pumpkin pie is a must-try! With its rich pumpkin filling, a crunchy chocolate crust, and toasted marshmallows on top, it brings s’mores to a whole new level.
This recipe addresses challenges in achieving a unique pumpkin dessert, offering an easy method for creating a delicious pie with delightful toppings.
I’ve always struggled to find a dessert that feels festive yet easy to whip up, especially during the busy holiday season. This pie addresses that concern head-on, allowing me to prepare something special without spending all day in the kitchen. No one wants to end up with a soggy crust or a filling that doesn’t set right.
What’s really great about this recipe is how straightforward it is. You’ll mix your ingredients, pop it in the oven for about 50 minutes, and then toast the marshmallows for a few minutes. The end result is a delicious pie that caters to both pumpkin and s’mores lovers alike.
If you enjoy creating unique desserts for friends and family, check out my S’mores Cupcakes for another fun treat!
Table of contents
Why You Will Love This Recipe
- Rich and Creamy Flavor The combination of pumpkin puree and evaporated milk creates a filling that’s not only creamy but also packed with that warm, seasonal flavor. The hint of pumpkin pie spice elevates the taste, making each slice feel like autumn on your plate.
- Textural Delight The chocolate crumb crust adds a crunch that contrasts beautifully with the smooth pumpkin filling. Topped with toasted marshmallows, every bite offers layers of texture, from the crispy crust to the gooey, toasted top.
- Quick Prep Time With just about 15 minutes of prep, this pie is incredibly easy to whip up. You can spend more time enjoying with friends and family instead of being stuck in the kitchen!
- Perfect for Fall Gatherings This dessert not only fits the Thanksgiving theme but also makes for a cozy fall treat at any casual get-together. It’s a sweet way to invite everyone to indulge in the comforting flavors of the season.
Pumpkin S’mores Pie Recipe
- Prep Time: 15 minutes
- Cool Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: Baking and Broiling
- Cuisine: American
- Diet: Vegetarian
Description
A straightforward recipe for a creamy pumpkin filling with a crunchy chocolate crust and toasty marshmallows, perfect for Thanksgiving.
Ingredients
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1 (12-ounce) can evaporated milk (or 1 1/2 cups half and half)
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger blend)
- 1/2 teaspoon salt
- 1 (9-inch) chocolate crumb pie crust
- About 1 cup mini marshmallows
Instructions
- Step 1: Preheat Oven: Heat your oven to 350°F (177°C). Place the chocolate pie crust on a rimmed baking sheet to catch any filling that might bubble over during baking.
- Step 2: Make Filling: In a mixing bowl, whisk together the pumpkin puree, room-temperature eggs, evaporated milk, granulated sugar, pumpkin pie spice, and salt. Whisk for about one minute until the mixture is completely smooth and lump-free, ensuring an even, creamy filling.
- Step 3: Fill the Crust: Pour the smooth pumpkin filling into the prepared chocolate pie crust on the baking sheet. Depending on the crust brand, some filling might remain—reserve this if desired (see Recipe Notes).
- Step 4: Bake Pie: Bake in the preheated oven for about 45 minutes. The pie is set when the edges are firm but the center still jiggles slightly when gently shaken. If the center is not set, continue baking another 5 to 10 minutes checking periodically for the jiggle test.
- Step 5: Cool Pie: Remove the pie from the oven and let it cool on the counter for about 20 minutes. Cooling helps the filling set properly and makes slicing less messy.
- Step 6: Top with Marshmallows: Evenly arrange the mini marshmallows over the entire surface of the pie filling. Covering the filling fully helps prevent the pumpkin from burning under the broiler.
- Step 7: Broil Marshmallows: Set the oven broiler to high. Place the pie under the broiler and toast the marshmallows for about 3 minutes. Watch closely to prevent burning; rotate the pie every minute if marshmallows brown unevenly. The marshmallows should become golden brown and puffed.
Notes
- Room Temperature: Store pie in an airtight container at room temperature away from heat and sunlight for up to 2 days.
- Refrigeration: Cover loosely with plastic wrap or foil and refrigerate in an airtight container for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil; store in a freezer container for up to 2 months. Thaw overnight in the refrigerator before serving.
- Use room temperature eggs for better emulsification in the filling.
- Look for a slight jiggle in the center to avoid overbaking and maintain a creamy texture.
- Rotate the pie during marshmallow broiling to ensure even toasting and avoid burning.
- If the marshmallow layer is thin, add an extra 1/2 cup mini marshmallows before broiling for a thicker topping.
- Reserve leftover filling and bake separately in a ramekin for 20-25 minutes as an extra treat.
- To prevent cracks in the pie, allow it to cool gradually at room temperature before refrigeration.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Ingredient Notes
- Graham cracker crumbs: Look for finely crushed graham crackers to create a smooth base for the crust. You can use store-bought or crush your own for freshness.
- Pumpkin puree: Use canned 100% pumpkin puree for consistent flavor and texture. Avoid pumpkin pie filling, which has added sugars and spices that can throw off your recipe.
- Sugar: Granulated sugar works best to sweeten the filling evenly. For a richer taste, you could substitute with light brown sugar, but it will alter the pie’s color.
- Spices: A blend of cinnamon, nutmeg, and ginger really brings the fall flavors alive. These spices brighten up the pumpkin’s natural sweetness; fresh ground spices can make a noticeable difference!
- Eggs: Use large eggs to help set the pie’s filling. Make sure they’re at room temperature for better emulsification with the pumpkin mixture.
- Whipped cream: Top your pie with freshly whipped cream for added richness and a contrasting texture. Use heavy cream for the best body, and consider adding a hint of vanilla for extra flavor.
Recipe Tips
- If the center of your pie isn’t set after 45 minutes, give it an extra 5 to 10 minutes and check for a slight jiggle.
- When the marshmallows brown unevenly under the broiler, rotate the pie every minute for even toasting and avoid burning.
- For excess filling, save it in a small ramekin and bake separately for 20-25 minutes for an extra treat.
- If the pie cracks during cooling, allow it to cool gradually on the counter rather than refrigerating immediately, which can worsen cracks.
- When the marshmallow layer isn’t thick enough, add an additional 1/2 cup to fully cover before broiling for an even sweeter finish.
Serving Suggestions
Serve Pumpkin S’mores Pie with whipped cream or a scoop of vanilla ice cream. Add fresh fruit like strawberries or raspberries for a bright touch.
Use to make individual pumpkin s’mores cups or delightful mini tartlets. Add to graham cracker crust desserts or incorporate into milkshakes for a fun twist.
Top with a drizzle of chocolate sauce or a sprinkle of crushed graham crackers. Set off the flavors with caramel sauce or a light dusting of cinnamon for extra warmth.
Recipe variations
- You can use canned pumpkin puree as the filling base for this pie. It gives the pie its signature creamy texture and authentic pumpkin flavor essential to the recipe.
- Add 2 teaspoons pumpkin pie spice and 3/4 cup granulated sugar to the filling mix. These ingredients provide the warm, classic pumpkin pie flavor that complements the chocolate crust well.
- Either evaporated milk or 1 1/2 cups half and half can be used to give the filling its rich, creamy consistency. Either option works fine based on preference or availability.
- If making for a larger group, double the recipe using two (9-inch) chocolate crumb crusts and 2 cups of mini marshmallows. The pie can be baked separately on baking sheets for even cooking.
Save This Recipe!
How to Store?
To keep your Pumpkin S’mores Pie fresh and delicious, follow these storage tips:
Room Temperature: Place the pie in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and heat sources.
Refrigeration: Cover the pie loosely with plastic wrap or aluminum foil, then refrigerate in an airtight container up to 5 days to maintain freshness.
Freezing: Wrap the pie tightly in plastic wrap and aluminum foil, store in a freezer container up to 2 months. Thaw overnight in the refrigerator.
If you enjoyed this Smores Pumpkin Pie or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
