This pumpkin s’mores pie is the ultimate treat for fall or winter! This decadent dessert is a cozy combination of two seasonal foods. A classic graham cracker crust is filled with a smooth pumpkin filling, then topped with toasted marshmallows and a rich chocolate ganache. It’s a luxurious twist on a classic homemade pumpkin pie that’s perfect for Thanksgiving, Christmas or any holiday gathering!
Get ready to impress your guests with this easy-to-make dessert that looks so fancy! The pie crust comes together with just 3 simple ingredients. The filling is decadent and creamy. The best part is that it’s also gluten free, dairy free and allergy-friendly and you would never be able to tell! It’s made with wholesome ingredients and is so decadent. If you love pumpkin, you will also love my pumpkin brownies, frosted pumpkin bread and pumpkin pie Ninja Creami!
Why You’ll Love This Pie
It’s so creamy and decadent!
This pie is a combination of two classics- pumpkin pie and s’mores!
It is gluten free, dairy free and allergy-friendly!
This recipe is surprisingly easy to make.
This is the perfect seasonal pie.
It’s a great way to spice up your regular pumpkin pie!
This pumpkin s’mores pie is perfect for Thanksgiving, Friendsgiving Christmas or your next gathering!
Equipment Needed
All you need to make this pumpkin s’mores pie is a food processor, pie pan, bowl, measuring cups and spoons and a blender.
Ingredients Needed
Graham Cracker: This pie boasts a delicious graham cracker crust. Feel free to use graham crackers, but I like to use Simple Mills sweet thins.
Coconut Oil: Coconut oil helps hold the pie crust together.
Dates: Dates help to sweeten this pie crust and also hold it together.
Pumpkin: I used a whole pumpkin in this recipe, but you can also use canned pumpkin.
Coconut Cream: Coconut cream helps to make the filling of this pie creamy and also makes the texture of the ganache.
Sugar: I used coconut sugar for this recipe, but you can also use regular sugar. This sweetens the pumpkin pie filling.
Cinnamon: Cinnamon adds flavor to this pumpkin s’mores pie!
Ginger: Ginger adds a warm, spicy and slightly citrusy flavor to the pumpkin pie.
Vanilla: Vanilla extract provides this pie with a warming flavor.
Chocolate Chips: Chocolate chips are used to make the chocolate ganache layer of this pie. I used dairy free chocolate chips because I am dairy free, but feel free to use regular chocolate chips.
Marshmallows: Marshmallows are used to top this pumpkin pie and give it a s’mores flavor!
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: If you are making your own pumpkin puree, cut up your pumpkin. If you are using canned pumpkin, skip to step 4.
Step 3: Place the pumpkin on a baking sheet and bake for 40 minutes at 400°F.
Step 4: Add graham crackers, dates and coconut oil to a food processor to make crust.
Step 5: Press crust into bottom of oiled pie dish.
Step 6: Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a blender.
Step 7: Pour into crust and bake at 350°F for 30 minutes, or until lightly browned.
Step 8: Once pie is cooled, melt chocolate and add coconut cream to make the ganache.
Step 9: Pour over pie and add marshmallows on top.
Step 10: Bake for an additional 5-7 minutes or option to broil to toast the marshmallows. Serve and enjoy!
Storage
Store this pumpkin s’mores pie in the refrigerator, covered for 3-4 days. You can also freeze this pie and store it for up to 3 months.
Variations
Crust: I used Simple Mills sweet thins for the crust, but you can also use cookies or graham crackers.
Pumpkin: I used fresh pumpkin in this pie, but you can also use canned pumpkin.
Filling: I used pumpkin, vanilla, coconut sugar, coconut cream, cinnamon and ginger for the filling. You can also try experimenting with honey, allspice, cardamom, nutmeg, cloves or maple syrup.
Toppings: I used chocolate ganache and marshmallows to top this pie. Try using whipped cream, iced cream, caramel sauce, toasted nuts and/or chocolate sauce as additional toppings!
How To Serve
Here are some tips on how to best serve your Pumpkin S’mores Pie:
Slice it Right:
- Use a sharp, hot knife to cleanly slice through the pie, marshmallow and ganache layers.
- Run the knife under hot water, dry it and then slice. This will prevent the pie from sticking to the knife.
Plate it Beautifully:
- Place a slice of pie on a plate.
- For a more elegant presentation, dust the plate with powdered sugar or a sprinkle of cinnamon.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch.
Serve Warm:
- Serve the pie warm to enjoy the gooey, melted marshmallows and warm, comforting pumpkin filling.
Pair with Drinks:
- Hot Beverages: A cup of hot coffee or tea complements the rich flavors of the pie.
- Cold Beverages: A glass of cold milk or a chilled glass of cider can help balance the sweetness of the pie.
Recipe FAQ
Do pumpkin and chocolate taste good together?
Yes! Pumpkin and chocolate make a great combination!
Can I use a premade crust for this?
Yes, feel free to use a premade crust for this.
What can I do with extra pumpkin pie filling?
If you have extra pumpkin pie filling, you can use it to make a pumpkin spice latte, pumpkin oatmeal or layer it into a pumpkin yogurt parfait.
How do I know that this pie is done?
The pie is done when the marshmallows are lightly browned.
What is the best way to toast the marshmallows?
I toasted the marshmallows in the oven using the broiler. You can also use a mini torch.
Do I have to make this recipe dairy free?
No! You can use regular cream in place of the coconut cream if you prefer to use dairy.
Related Recipes
Be sure to try these delicious dessert ideas next:
Gluten Free Apple Cider Donuts
Gluten Free Pumpkin Oatmeal Cookies
If you make these gluten free pumpkin oatmeal cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Pumpkin S’mores Pie
Equipment
- 1 pie dish
- 1 food processor
- 1 blender
- measuring cups and spoons
- 1 bowl
Ingredients
Crust
- 4 oz graham crackers (or Simple Mills sweet thins)
- 6 dates
- 4 tbsp coconut oil, melted
Pie Filling
- 1 medium pumpkin (or 2 cups pumpkin puree)
- 3/4 cup coconut sugar
- 3/4 cup coconut cream
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tbsp vanilla extract
Topping
- 1 cup chocolate chips
- 1/2 cup coconut cream
- 1 cup large marshmallows
Instructions
- Gather your ingredients.
- If you are making your own pumpkin puree, cut up your pumpkin. If you are using canned pumpkin, skip to step 4.
- Place the pumpkin on a baking sheet and bake for 40 minutes at 400°F.
- Add graham crackers, dates and coconut oil to a food processor to make crust.
- Press crust into bottom of oiled pie dish.
- Prepare pumpkin layer by combining pumpkin, ginger, cinnamon, sugar and coconut cream in a blender.
- Pour into crust and bake at 350°F for 30 minutes, or until lightly browned.
- Once pie is cooled, melt chocolate and add coconut cream to make the ganache.
- Pour over pie and add marshmallows on top.
- Bake for an additional 5-7 minutes or option to broil to toast the marshmallows. Serve and enjoy!
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