S'mores Pumpkin Pie

Name: S'mores Pumpkin Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 2 tablespoons honey; 1 cup dark chocolate chips; 1/2 cup heavy cream; 15 ounces pumpkin puree; 2 large eggs; 1/2 cup brown sugar; 1 teaspoon pumpkin pie spice; 1/2 cup evaporated milk; 2 large egg whites; 1/2 cup granulated sugar; 1/4 teaspoon cream of tartar

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

By Enzo81 Kitchen· American· October 27, 2026

enzo81.xyz

Prep

30 minutes

Cook

55 minutes

Total

1 hour 25 minutes

Serves

If you are looking for a way to update your holiday dessert table, this s'mores pumpkin pie is a wonderful choice. By layering a buttery graham cracker crust with smooth dark chocolate and creamy pumpkin custard, you get the best of both worlds in every single bite.

My family fell in love with this pie because it feels so cozy for the autumn season. The secret to success is letting the chocolate layer set completely before pouring the pumpkin filling on top, which keeps all the flavors distinct and delicious.

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons honey
1 cup dark chocolate chips
1/2 cup heavy cream
15 ounces pumpkin puree
2 large eggs
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 cup evaporated milk
2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

10Instructions

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 to make the ganache.
5
Spread the chocolate ganache over the bottom of your cooled crust and place it in the fridge to set.
6
Whisk together the pumpkin puree, eggs, brown sugar, pumpkin pie spice, and evaporated milk until smooth.
7
Pour the pumpkin mixture over the chilled chocolate layer and bake for 40 to 45 minutes until the center is just set.
8
Remove the pie from the oven and let it cool completely.
9
Beat the egg whites with the granulated sugar and cream of tartar until stiff peaks form.
10
Spread the meringue over the cooled pie and use a kitchen torch or your oven broiler to toast the top until golden brown.

Tips

Store any leftovers in the refrigerator for up to three days. For the best presentation, toast the meringue just before you are ready to serve the pie to guests.

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