S’mores Pumpkin Pie #PumpkinWeek

Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.

S'mores Pumpkin Pie 3

Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

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Check out all the #PumpkinWeek Bloggers and their recipes:

S'mores Pumpkin Pie 1


When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.

Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).

S'mores Pumpkin Pie 2

One year ago: Cheddar-BBQ Turkey Meatloaf Muffins

S’MORES PUMPKIN PIE

Makes 1 pie

Ingredients:

CRUST

1/2 box (12 sheets) graham crackers, finely crushed (about 1-1/2 cup crumbs)

1 Tbsp brown sugar

5 Tbsp unsalted butter, melted

CHOCOLATE

5 oz. dark chocolate, finely chopped

2 Tbsp heavy cream

FILLING

2 eggs, lightly beaten

1-3/4 cups fresh pumpkin puree (or 15 oz. can)

3/4 cup sugar

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground allspice

1-1/2 Tbsp flour

1 cup evaporated milk or heavy whipping cream

MARSHMALLOW

2-1/4 tsp unflavored gelatin (from 1 packet)

1/2 cup cold water, divided

3/4 cup granulated sugar

1/2 cup corn syrup, divided

1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan and set aside.
  2. To prepare crust, in a medium bowl combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for 4-5 minutes or until just set. Let cool slightly.
  3. Increase oven temperature to 400 degrees.
  4. In a small saucepan over low heat, combine chopped chocolate and cream. Stir until chocolate is melted and smooth. Pour into crust and spread into an even layer on the bottom.
  5. To make the filling, in a large bowl mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
  6. Carefully pour the filling into the crust without disturbing the chocolate and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean. Transfer the pie to a wire rack and allow to cool completely. (If making in advance, once cooled refrigerate. Take out approximately 1 hour before making marshmallow topping to allow any condensation to evaporate.)
  7. To prepare marshmallow topping, place 1/4 cup cold water in a small dish. Sprinkle gelatin over and let sit for 5 minutes to soften.
  8. In a small saucepan over medium-high heat, combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup. Bring to a boil, stirring occasionally, until mixture reaches 240 degrees F on a candy thermometer.
  9. Place remaining 1/4 cup corn syrup into a large bowl. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. With a mixer on low speed, slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.
  10. Working quickly, dollop marshmallow mixture onto pie and use an offset spatula to spread and shape it into a mound. Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast with a kitchen torch until golden brown and blistered. Serve at room temperature.

Source: Adapted from my Pumpkin Pie and Love & Olive Oil.

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