S’mores Pumpkin Pie

Name: S’mores Pumpkin Pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 1 tablespoon honey; 1 cup dark chocolate chips; 1/2 cup heavy cream; 15 ounces canned pumpkin puree; 3 large eggs; 3/4 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup evaporated milk; 2 cups mini marshmallows

This festive twist on a classic pie combines creamy pumpkin filling with rich chocolate and toasted marshmallow topping.

By Recipes By Nani· 🌍 American· October 26, 2026

recipesbynani.com

Prep

20 minutes

Cook

60 minutes

Total

80 minutes

Serves

If you are looking to shake up your holiday dessert tradition, this s’mores pumpkin pie is a wonderful choice. It brings together the cozy autumn flavors of spiced pumpkin with the nostalgic sweetness of a campfire s’more.

My family loves how the dark chocolate ganache contrasts with the smooth pumpkin custard. My best tip is to use a kitchen torch for that perfect golden marshmallow top, but a quick broil in the oven works beautifully if you do not have one.

🧺 Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1 tablespoon honey
1 cup dark chocolate chips
1/2 cup heavy cream
15 ounces canned pumpkin puree
3 large eggs
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup evaporated milk
2 cups mini marshmallows

👩‍🍳Instructions

1
Preheat your oven to 350 degrees Fahrenheit.
2
Mix the graham cracker crumbs, melted butter, and honey together, then press the mixture firmly into a nine inch pie dish.
3
Bake the crust for 10 minutes and let it cool completely.
4
Heat the heavy cream until simmering, pour it over the dark chocolate chips, and stir until smooth, then spread this ganache over the bottom of your cooled crust.
5
Whisk the pumpkin, eggs, sugar, spices, salt, and evaporated milk in a bowl until smooth.
6
Pour the pumpkin mixture over the chocolate layer and bake for 45 to 50 minutes until the center is set.
7
Remove the pie from the oven, sprinkle the top generously with mini marshmallows, and return it to the oven for 3 to 5 minutes or use a kitchen torch to toast them until golden brown.

💡 Tips

Store any leftovers in the refrigerator covered with plastic wrap for up to three days. For the best texture, let the pie reach room temperature before serving so the chocolate ganache softens slightly.

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