• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Fast, Eat Well
  • About
    • Privacy Policy
  • Accessibility Statement
  • Contact
  • Cook Fast, Eat Well helps you make great food fast.
  • Recipes
  • Terms and Conditions
menu icon
go to homepage
  • Home
  • Recipes
  • About
    • Facebook
    • Instagram
    • TikTok
  • search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Facebook
    • Instagram
    • TikTok
  • ×

    Home » Desserts

    Pumpkin S’mores Pie: The Ultimate (And Easy!) Thanksgiving Dessert

    Nov 16, 2018 · Leave a Comment

    Jump to Recipe
    Slice of pumpkin pie topped with toasted marshmallows.

    Looking for a new pie to try this Thanksgiving? This one’s for you: Pumpkin S’mores Pie! Not only is it a showstopper but it’s easy as, well, pie. Start with a store-bought chocolate crumb crust. Make a quick 5-ingredient filling. And finish with toasted marshmallows. In under an hour, you can make the Thanksgiving dessert that everyone will be talking about.

    Pumpkin Smores Pie slice on plate.

     

    Why Pumpkin S’Mores Pie?

    Inspired by marshmallow-topped sweet potato casseroles, I wanted to make a sweet potato s’mores pie. But…I ran out of time. Even though it’s easy to make sweet potatoes in the Instant Pot, opening a can of pumpkin is easier. So that’s what I used. The result was a twist on the classic pumpkin pie that I loved. 

    Do pumpkin and chocolate taste good together?

    Yes! Pumpkin, let’s be honest, doesn’t bring much flavor to the table. It’s all about the spices. The traditional pumpkin pie spices, cinnamon, clove, and ginger, pair really well with chocolate. 

    Can I use a graham cracker crust for pumpkin pie?

    Absolutely! Replace the chocolate crust with a graham cracker crust and you’re good to go!

    Do I have to use evaporated milk for pumpkin pie?

    Nope! You can replace it with half-and-half. For a dairy-free pumpkin pie, use full-fat coconut milk. (Be sure to whisk the coconut milk before using it in the pie.)

    What can I do with extra pumpkin pie filling?

    Good question! Since this pie uses a pre-made chocolate crumb crust, there tends to be a little filling left over. Don’t ditch it!

    Pour the filling into small custard cups. Place the cups on a baking sheet and bake until set, about 30 minutes. Top the cups with marshmallows as you do with the pie.

    How do I know when a pumpkin pie is done?

    Give it a shake! After about 35 minutes, wiggle the pan very gently. The center of the pie should jiggle slightly. You don’t want it to look like liquid, more like warm pudding.

    Pumpkin S'more pie.

    How do I toast marshmallows under a broiler?

    Place the pie, topped with marshmallows, on a baking sheet. Turn your broiler to high. Toast until the marshmallows are light brown. This only takes a few minutes. Keep an eye on the marshmallows! They tend to go from light brown to burnt quickly.

    Pumpkin s'more pie slice on white plate.
    Print

    Pumpkin S'Mores Pie

    An easy--and creamy!--pumpkin pie topped with toasted marshmallows in a chocolate crust. This pie will be your new Thanksgiving tradition!
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings 8 servings

    Ingredients

    • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
    • 3 large eggs
    • 1 (12-ounce) can evaporated milk (or 1 1/2 cups half and half)
    • 3/4 cup granulated sugar
    • 2 teaspoons pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 (9-inch) chocolate crumb pie crust
    • about 1 cup mini marshmallows

    Instructions

    1. Heat Oven. Preheat oven to 350 degrees F. Place the chocolate pie crust on a rimmed baking sheet.

    2. Make Filling. Whisk together pumpkin puree, eggs, evaporated milk, sugar, spice, and salt. Mix until smooth, about one minute.

    3. Pour filling into pie crust. Depending on the brand of crust, there might be some filling left over. (See note below for leftover filling.)
    4. Bake Pie. Bake until center is set but still jiggles slightly, about 45 minutes. 

    5. Top and Toast Marshmallows. Allow pie to cool slightly, about 20 minutes. (Pie may also be chilled overnight.) Arrange marshmallows on top of pie, taking care to cover the entire top, so the pumpkin filling doesn't burn.

    6. Turn broiler to high. Place pie under broiler until marshmallows are golden brown and puffy, about 3 minutes. 

    Recipe Notes

    How to Use Leftover Pumpkin Pie Filling

    Pour the filling into small oven-safe custard cups.

    Place the cups on a baking sheet and bake until set, about 30 minutes.

    Top the cups with marshmallows and toast as directed with the pie. 

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get Recipes Delivered to Your Inbox! (Free Weekly Newsletter!)

    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

    Learn More →

    New and Popular

    • Lucky Charms™️ Crispy Treats
    • Glazed Carrots
    • Garlic Puff Pastry Swirls
    • Brown Butter Chocolate Chip Muffins

    Footer

    ↑ back to top

    TERMS

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement

    FOLLOW US

    • Facebook
    • Instagram
    • Pinterest

    ABOUT

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Cook Fast, Eat Well.