Go Back
Pumpkin s'more pie slice on white plate.

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


  • 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


  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.