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.
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.
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'Mores Pie
- 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
Heat Oven. Preheat oven to 350 degrees F. Place the chocolate pie crust on a rimmed baking sheet.
Make Filling. Whisk together pumpkin puree, eggs, evaporated milk, sugar, spice, and salt. Mix until smooth, about one minute.
Pour filling into pie crust. Depending on the brand of crust, there might be some filling left over. (See note below for leftover filling.)
Bake Pie. Bake until center is set but still jiggles slightly, about 45 minutes.
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.
Turn broiler to high. Place pie under broiler until marshmallows are golden brown and puffy, about 3 minutes.
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.