Love and Olive Oil

S’Mores Pumpkin Pie

S'Mores Pumpkin Pie

Taylor refuses to let me experiment on Thanksgiving.

Especially when it comes to the pie.

Talk about a buzzkill.

My suggestions of “let’s try this!” or “how about that totally unique variation?” are shot down with a loving but firm, “No.” And god forbid I suggest making something OTHER than pumpkin…

Or, he tells me sure, go ahead and experiment, but he’ll be purchasing his own pre-made pie at the grocery store.

And since we all know I will not allow store-bought pumpkin pie in this house, I give in, agree to make him his boring old pie on Thursday… and immediately begin baking a few miniature pies for myself. Who cares if it’s the week before Thanksgiving, I’ll have my pie and eat it too.

S'Mores Pumpkin Pie

This S’Mores Pumpkin Pie is a mashup between my s’mores mini tarts and a classic pumpkin pie: graham cracker crust, soft chocolate ganache, classic pumpkin filling, and a heaping mound of toasted marshmallow fluff. You can take this idea and use your own classic pie recipe instead of mine, although keep in mind you’ll probably have a bit of excess as a result of the extra layer of chocolate on the bottom.

S'Mores Pumpkin Pie

Since I determined that baking an entire pie just for myself was probably overkill, instead I baked a half recipe in these two adorable 5″ pie pans I picked up recently. Turns out two 5″ pies are almost exactly half the volume of one 9″ pie. Yay, math! Each 5″ pie is a good 3-4 servings, unless you’re famished in which case you get an entire half a pie all to yourself.

S'Mores Pumpkin Pie

While it is incredibly messy to eat (I’d argue that all the best foods are), the marshmallow fluff is almost like a built-in layer of whipped cream. Sticky, toasted whipped cream.

Plus you get to use your torch (ooo, fire…)

Meanwhile, I’m still scheming on how to give Taylor’s mandated “classic pie” a new twist this Thursday, without pissing off his traditional tastes. I’m thinking maybe he won’t notice (or mind) if I spike the thing with a hearty dose of bourbon, or if he does he’ll be too toasted to complain.

(Side note – literally as I was brainstorming how I was going to make this idea a reality, Jessica’s post popped up in my reader. Great minds think alike? Check out her Pumpkin S’mores Tart, which uses a pumpkin cheesecake base and marshmallow meringue, and sounds absolutely divine.)

S'Mores Pumpkin Pie

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For Crust:

  • 1/2 box (12 cookies) graham crackers, finely chopped (about 1 1/2 cups crumbs)
  • 1 tablespoon brown sugar
  • 5 tablespoons unsalted butter, melted

For Chocolate Layer:

  • 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
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • pinch salt

For Marshmallow Topping:

  • 2 1/4 teaspoons unflavored gelatin (from 1 packet)
  • 1/2 cup cold water, divided
  • 3/4 cup granulated sugar
  • 1/2 cup corn syrup, divided
  • 1/2 teaspoon vanilla extract


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, 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 making marshmallow topping to allow any condensation to evaporate.

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.

Combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, and boil until mixture reaches 240 degrees F on a candy thermometer.

Place remaining 1/4 cup corn syrup in the bowl of a stand mixer. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. Turn mixer to low speed, and 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.

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. (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).

Marshmallow recipe adapted from Marshmallow Madness.

All images and text © / Love & Olive Oil

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  1. I was wondering if you could recommend a substitute ingredient for the heavy cream and whole milk… I can’t have those two ingredients and I would really like to try your recipe!

    • I might suggest finding a dairy-free pumpkin pie base recipe, and then adding the chocolate and meringue layers to that. Sometimes swapping the dairy in pie can result in it not setting properly, so you’d be better off finding a recipe that was intentionally made without dairy to begin with. :)

  2. Will the marshmallow topping survive a night in the refrigerator) spread onto the pie before toasting), or should it be done immediately before serving?

    • I’ve never done it but I imagine it’d be ok stored overnight. If there is any condensation once it comes out of the fridge you might not get quite as toasted, but should still taste just fine!

  3. it looks absolutely DELICIUS!!!!!!!

  4. I’m getting ready to make this and was just curious, is there really no sugar in the pumpkin filling? Does the sugar in the topping compensate?

  5. Looks like a delicious alternative to the normal pumpkin pie. I am totally open to trying a new twist on a classic.

  6. I was very excited to make this pie and introduce it to friends this Thursday for Thanksgiving but it did not receive good reviews – at all. The idea is great but the recipe is greatly lacking sweetness and spices – was VERY bland. So, because my pride was a little bruised, I remade it today again with my left over ingredients and added the below — tastes MUCH more interesting. :-)

    I added 2 more tbs of brown sugar to crust and used 8 tbs of butter.

    Pumpkin Filling:
    I added 2 tbs of cinnamon
    1 tbs of ginger
    2 tbs of pumpkin pie spice
    1/2 tbs of Cayenne Pepper
    1/4 c. of brown sugar

    Marshmallow Topping:
    Was very flavorless – so, I simply used marshmallows, placed them on top, and stuck under the broiler until a little browned/blackened.

    Thank you for the idea though and underlining recipe! I would never have thought of it alone and provided a great skeleton to work from! 

    • When it comes to spices it really is a matter of preference. Using multiple tablespoons of spices is most definitely too much for my palate, but I’m glad you were able to make it work!

  7. Wow. I am sure that this will be my new favorite version of pumpkin pie, what a fantastic idea!

  8. Haha Steve (and most of my family) absolutely BAN me from experimenting on Thanksgiving…so this year I compromised! I told them mom will make a traditional pumpkin pie, and I’ll start whipping up the weird! And I’ll commandeer a few of the sides too…they won’t know what hit them until its too late! Muahahaha

  9. This pie looks amazing! Our desserts are defined for Thanksgiving, but I am totally making this for Christmas. Yum yum.

  10. It looks so super yummie <3

  11. LOVE this… so making it this weekend!

  12. What a gorgeous pie!  Yum.

  13. I love this!!! and love that you are scheming to come up with a twist on the classic pumpkin pie. .  do it!!! My husband is the same way but they all need to experiment a little. :) maybe you should let him buy the store bought one and find out the hard way that homemade is wayyyy better and that he needs to be open about trying new things? :)

  14. This is the best idea I’ve seen in a long time. Really nicely done! Thanks for sharing!

  15. This looks SO AMAZING. Definitely need to try it. :)

  16. Yay for mini pies!  I just picked up some 5″ pie dishes myself and I love them.  Lucky for me my family is flexible about the Thanksgiving menu; there are too many great variations on the classics to do the same thing every year.  Like you pies-they look amazing!!

  17. I do not know what is prettier the burnt fluffy top or the creamy pumpkin insides. these are so exciting as a fall treat or seasonal pie. I hope you have a good thanks giving!

  18. what a great idea. I love your little pie pans – so pretty and so convenient.

  19. Last year I convinced my dad to try a walnut cinnamon topping on top of one of the two pumpkin pies. So many people were stuck in their ways and proclaimed that they wanted plain pumpkin pie. But guess which one disappeared first? Good luck sneaking in something fun into your pie!

  20. these look beautiful!!! great presentation and a flavor combo everyone will love – perfect!!

  21. This is just too amazing!

  22. Now THIS is a pumpkin pie I can get behind! Love it.

  23. I like messy food, hahahah. I like to mix it and then clean a plate. But it does not look messy at all. 

  24. O my yum!! They look just incredible. A drool worthy pie :)

  25. That’s an awesome pie! I love traditions in one way but in the other, this is s’mores pumpkin pie! I mean… Enjoy it!

  26. I am not allowed to experiment and Thanksgiving either. My family is SO boring! But these look just so incredible! You presentation is amazing and the steam shot!! Wow, I love it!

  27. Gorgey! Sounds fantastic – definitely will have to try that marshmallow topping 

  28. What is it with pumpkin and s’mores this year?? Really, though, I’m not complaining — I think both your pie and Jessica’s tart look unreal.

  29. Even though I pinned Jessica’s recipe, I pinned this one too, because, yes, I need to s’more pumpkin pies in my life! Love the mini pie tins, I never know how to make less pie. Cookie recipes are easy to cut in half; pie, not so much! This pie looks so good!

  30. This looks am amazing!!!!

  31. This recipe is truly after my own heart. Nostalgia & comfort all wrapped up in one dessert. Tell Taylor sometimes you have to let go of tradition to allow for the inclusion of chocolate, and you did the variation justice with this pie. Yum! 

  32. So impressed! You have a recipe for marshmallow topping. AMAZING.

  33. Heck yes! Every layer of this is goodness, but the marshmallow topping really makes this special. LOVE!

  34. Haha, love all of this!  First, I’m a sucker for anything mini, so that’s a given, second, I know exactly how you feel with having a SO who has traditional tastes!  At least the bright side is that he isn’t hard to impress, so at least he’s predictable if sometimes constraining ;) Love this, thanks so much for posting!

  35. I say go for it girl and spike the pie with bourbon, Why have I not thought of that?!?! S’more pumpkin Pie…what! Oh, yes please! It looks amazing and drool worthy!  

  36. Best of both worlds all rolled into one evil good pie! Love it!
    Beautiful images!
    Thank you for all that you do!

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