Pumpkin S'mores Pie
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!
Servings: 8
Equipment
- 1 pie dish
- 1 food processor
- 1 blender
- 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!