Fluffy and incredibly creamy pumpkin filling, smooth milk chocolate ganache, and toasted marshmallow fluff all perfectly nestled in a crisp graham cracker crust!
Last week, I said that I wasn’t ready for summer to end. However, my thoughts have quickly shifted due to the current heat wave we’re experiencing right now. I’m SO totally over the triple-digit summer days, and I’m SO ready for the cool crisp fall days. Bring on the sweater weather!!
Although I don’t have the ability to time-travel straight into fall, I at least have the ability to create something heavenly that’ll taste like fall has arrived…
This (mostly) no-bake pie takes the blissful elements of a s’more and combines it with the autumnal flavor of pumpkin! First you’ve got your crisp cinnamon-spiced graham cracker crust. Then you’ve got a rich layer of smooth milk chocolate ganache. This is followed it up with a thick and almost mousse-like pumpkin cream filling. And finally, the whole thing is topped off with a fluffy crown of toasted Swiss meringue, AKA, homemade marshmallow fluff!!!
Why You’ll Love This Pie
Two Fall Classics In One: With this pie, you don’t have to decide between an ooey gooey s’more or a slice of pumpkin pie because you get the best of both worlds!
MOSTLY No-Bake: The only component that requires baking is the crust, but technically, you don’t have to. I prefer to bake the crust because it lends a crispness while also preventing the crust from turning soggy. However, the layer of chocolate ganache will also prevent the crust from softening, so you’ll be fine if you decide not to bake it.
Great Make-Ahead Dessert: This pie needs at least 6 hours to chill in the refrigerator so that it can set up properly. This makes it ideal for making the night before an event. I would, however, wait to make the Swiss meringue until the day you want to serve it.
How To Make Pumpkin S’more Pie
Start with the crust: Finely crush 10 whole graham crackers in either a food processor or in a large ziplock bag with a rolling pin. Toss them into a mixing bowl with 3 tablespoons of brown sugar, 5 tablespoons of butter, and 1/2 teaspoon of cinnamon.
TIP #1: The cinnamon really brightens up the flavor of the grahams, so whatever you do, DON’T leave it out.
After the ingredients are tossed together, press the mixture into the bottom and up the sides of a greased 9-inch pie plate. Bake the crust in a preheated 350ºF oven for 10 minutes or until the edges look browned and toasty. Allow the crust to cool completely.
Make the chocolate ganache: Place 6 ounces of milk chocolate into a medium bowl. You can use chocolate chips or chopped chocolate bars, like Hershey’s. Pour the heavy cream into a glass measuring cup and heat in the microwave for about 30 seconds. Remove and stir. Return heavy cream to the microwave and heat for another 10-15 seconds, or until it just begins to simmer around the edges. Try not to over-heat the cream.
Once you’ve got your hot cream, pour it over the milk chocolate, and cover the bowl with plastic wrap. Allow it to sit for 5 minutes to let the cream soften and melt the chocolate. After those 5 minutes are up, remove the plastic wrap and stir everything together until completely smooth. If you still see lumps, return it to the microwave for about 10 seconds to melt the remaining bits of chocolate. Pour the chocolate ganache into the crust and chill in the refrigerator until completely solid.
TIP #2: If you want the sides of the crust to be completely coated in ganache, take the crust out of the refrigerator every 10 minutes and tilt the pie plate in a circular motion allowing the ganache to coat the sides. After a few rounds of this, the ganache will have completely hardened and you’ll have a nice even coating.
Make the pumpkin filling: Whip up 3/4 cup of heavy cream either in a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer. Once you’ve whipped the cream to stiff peaks, transfer it to a separate bowl in the refrigerator, and place 12 ounces of softened cream cheese into the bowl you whipped the cream in. (No need to wash the bowl!) Beat the cream cheese until it’s smooth and creamy then scrape down the sides and bottom of the bowl. Add 1 cup of pumpkin puree (not pumpkin pie filling), and continue beating until completely smooth. Add 1 cup of powdered sugar, beating until combined. Stir in 1 teaspoon of vanilla, 3/4 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon of salt.
Using a rubber spatula, fold in the whipped cream until few white streaks remain. Try not to over-mix at this point or else you’ll deflate the filling and it won’t be as fluffy. Pour the pumpkin filling into the crust and smooth out the top. Chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Swiss meringue: It’s best to wait until the day of serving to make the meringue. Start by whipping 3 large egg whites until stiff peaks form. You can either use a stand mixer fitted with the whisk attachment or a large bowl and a beater. Keep in mind that you might need an extra helper later on when the hot sugar syrup is being incorporated.
Place 3/4 cup granulated sugar into a small saucepan along with 1/4 cup of water. Heat this mixture over high heat without stirring. You can swirl the pan occasionally, but there’s no need to stir it. Once the temperature on a thermometer registers 240ºF, immediately pour the hot sugar syrup in a slow, steady stream into the whipped egg whites, with the mixer running on medium speed; try to avoid hitting the whisk attachment. Once all the sugar syrup has been added, add the cream of tartar and vanilla. Continue beating the meringue on high speed for 7-9 minutes, or until it’s cooled to room temperature and glossy peaks form.
TIP #3: If you’re not using a stand mixer, or if you don’t have another person to hold the beater as you’re adding the hot sugar syrup, place the bowl on a damp towel or a rubberized place mat. This will prevent the bowl from sliding around on the countertop as you’re beating the mixture while adding the syrup.
Finish the pie: Using a rubber spatula, spread the Swiss meringue evenly on top of the pumpkin filling. Grab a kitchen torch and toast the meringue!
Pumpkin S'more Pie
Ingredients
Graham Cracker Crust:
- 1 ⅓ cups crushed graham cracker crumbs (about 10 crackers)
- 3 Tablespoons brown sugar
- 5 Tablespoons butter, melted
- ½ teaspoon cinnamon
Milk Chocolate Ganache:
- 6 ounces milk chocolate, chopped or chips
- ½ cup heavy cream
Pumpkin Filling:
- ¾ cup heavy cream
- 12 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Swiss Meringue:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ cup water
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla
Instructions
Make the Crust:
- Preheat oven to 350ºF. Combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and bake for 8-10 minutes. Remove from oven and allow to cool completely.
Make the Ganache:
- Place the chocolate into a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to simmer. Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes. Remove the plastic wrap and stir until smooth. Pour the ganache into the crust, and spread evenly. Place in the freezer until ganache it set and solid.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Replace the whisk attachment with the paddle attachment. Beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl, and add the pumpkin, beating until completely incorporated. Add the sugar, beating until smooth. Add the vanilla, spices, and salt, and beat on high until completely combined. Fold in the whipped cream.
- Pour filling into the crust (on top of solid ganache layer), smoothing out the top. Cover and chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Meringue:
- Place the egg whites* into the bowl of a stand mixer fitted with a whisk attachment (or large mixing bowl with a beater), and whisk on high speed until stiff peaks form.
- Pour the sugar and water into a small saucepan, and cook over medium heat, without stirring, until it reaches 240ºF. This usually takes about 5-6 minutes from the time it begins to boil.
- Immediately pour the hot sugar syrup in a slow, steady stream into the whipped egg whites, with the mixer running on medium speed; try to avoid hitting the whisk attachment. Once all the sugar syrup has been added, add the cream of tartar and vanilla. Continue beating the meringue on high speed for 7-9 minutes, or until it’s cooled to room temperature and glossy peaks form.
- Spread meringue on top of pumpkin filling. Toast the topping with a kitchen torch. Cut into slices and serve. Store leftover pie in the refrigerator.