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Fluffy and incredibly creamy pumpkin filling, smooth milk chocolate ganache, and toasted marshmallow fluff all perfectly nestled in a crisp graham cracker crust!

Pumpkin S'more Pie

Fluffy and incredibly creamy pumpkin filling, smooth milk chocolate ganache, and toasted marshmallow fluff all perfectly nestled in a crisp graham cracker crust!
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Prep Time 2 hours
Chill Time 6 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 8 Slices

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.

Notes

*Make sure there is absolutely NO egg yolk left in the whites.