Pumpkin S’More Pie

Pumpkin S’More Pie

via Kathleen Campbell 


For Crust:

1/2 box chocolate graham crackers, finely chopped
2 Tbsp brown sugar
1 stick of unsalted butter, melted

For Chocolate Layer:

5 ounces dark chocolate, finely chopped

5 ounces dark chocolate, finely chopped
2 tablespoons heavy cream

For Pumpkin Filling:

1 1/2 cups pumpkin puree
2 large eggs
3/4 cup brown sugar
3/4 cup heavy cream
1/2 cup whole milk
1/4 teaspoon ground ginger
pinch salt
4 drops of Young Living Cinnamon Bark oil

For Marshmallow Topping:

6 Jumbo Marshmallows – sliced in ovals with kitchen scissors – or tiny marshmallows sprinkled to cover the top
A culinary blow torch or turbo blue camping torch ($6.99 @ Academy Sports & Outdoors)


Preheat oven to 350 degrees F.
To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture into the bottom of a 9-inch pie pan. Bake for 4 to 5 minutes or until just set. Let cool slightly.
Combine chopped chocolate and cream in a saucepan. Stir over low heat until chocolate is melted and smooth. Pour into crust and spread into an even layer in the bottom.
To prepare pumpkin filling, whisk pumpkin with eggs until smooth. Whisk in sugar, cream, milk, spices, cinnamon oil and salt until evenly incorporated. Pour into crust, taking care not to overfill the crust (depending on the size of your pie pan you may have a little bit leftover). Bake for 50 to 60 minutes or until center is just set. Remove from oven and let cool completely, then refrigerate for 1 to 2 hours or overnight. Take out approximately 1 hour before applying marshmallow topping to allow any condensation to evaporate. Put sliced marshmallows cut side up on the top and carefully use blow torch to melt and make them golden brown. Refrigerate.
Tip: to slice, first run a knife under hot water for 30 seconds; then quickly dry and use it to slice your pie. The warm knife will cut through the marshmallow and chocolate layers much cleaner than a cool knife).


November 6, 2019


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