S’more Pumpkin Pie

Totally not seasonal, I know, but when I saw this recipe on my new love, Love and Olive Oil, I had to try it. It fulfilled my need of getting rid of ingredients (in this case, graham wafer crumbs, pumpkin puree and marshmallows), and it also looked bloody amazing.

One thing that’s been making me laugh lately are the “Nailed It” memes floating around out there on the interweb, especially some of the cooking ones based on those glorious food shots you find on Pinterest. The “amateur” version usually looks hilariously creepy. Well, trust me when I tell you that my attempt at this pie qualifies as hilariously creepy. Luckily, everything worked out and in the end we all had delicious pie. Truly, everyone wins. I’ll start you off first, though, with a sexy close-up pie shot:


You know you want to dive into that, right? Well, here’s how it goes.

S’more Pumpkin Pie

For Crust

1/2 box (12 cookies) graham crackers, finely chopped (about 1 1/2 cups crumbs)

1 tablespoon brown sugar

5 tablespoons unsalted butter, melted

For Chocolate Layer:

5 ounces dark chocolate, finely chopped

2 tablespoons heavy cream

For Pumpkin Filling:

1 1/2 cups pumpkin puree

2 large eggs

3/4 cup brown sugar

3/4 cup heavy cream

1/2 cup whole milk

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

pinch salt

For Marshmallow Topping:

Bag of marshmallows and some butter


Preheat oven to 350 degrees F.

To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture into the bottom of a 9-inch pie pan. Bake for 4 to 5 minutes or until just set. Let cool slightly.


Combine chopped chocolate and cream in a saucepan. Stir over low heat until chocolate is melted and smooth. Pour into crust and spread into an even layer in the bottom.


To prepare pumpkin filling, whisk pumpkin with eggs until smooth.


Whisk in sugar, cream, milk, spices, and salt until evenly incorporated. Pour into crust, taking care not to overfill the crust (psst – I totally overfilled my crust. Oops!).


Bake for 50 to 60 minutes or until center is just set. Remove from oven and let cool completely, then refrigerate for 1 to 2 hours or overnight. Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.


And there she is, fresh out of the oven and smelling extraordinary. Now, time for the marshmallow topping. This is where things went sour. There’s this whole process to actually make marshmallows from scratch, and they looked like pillowy whipped mounds of heaven and then you lightly scorch them with your kitchen torch for the perfect s’more-like look. (pause to wipe tears of laughter from my face) That wasn’t going to happen. Instead, I took a bag of old marshmallows and tried to melt them in butter. It worked, sort of, but I got a sticky mess not even worthy of a Rice Krispie. I then attempted to shape this into pillowy mounds of heaven. And …



Instead, I ended up with something that almost looks like the Ghostbusters logo, which would be kind of cool if that had been what I was going for. To get all the instructions on how to REALLY do the topping, you can find the original recipe here. As it turned out for me, I brought this pie over to friends, and the foil I used to cover the pie with fused with the marshmallow entity, creating some kind of new life form. The whole thing went into the garbage, and the pie was left as a delicious pumpkin pie with wafer crust and a surprise layer of chocolate inside. It was really good. I’d probably skip the whole marshmallow thing next time, but then I’d have to call it something else.


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