Tuesday, November 21, 2017

S'mores Pumpkin Pie

We are just 2 days away from one of the greatest holidays of the year -- Thanksgiving!

And to celebrate, I have done something wild and crazy and really great. I had the idea for this recipe and decided shortly thereafter that this would be our big Thanksgiving recipe here on Gas Stove Girl this year. It's traditional with a major ooey, gooey, twist that you're sure to love.

Here it is, the centerpiece of your dessert table. It is S'mores Pumpkin Pie and, well, just look at it!

This pie is a little outrageous but super ridiculously delicious, it is sweet and full of warming fall spices. It starts with a classic pumpkin pie, but rather than a traditional pie crust, we will fully embrace the s'mores aspect with a graham cracker crust. Once our pumpkin pie has been baked a cooled slightly, we are going to top it with jumbo marshmallows that will get toasted golden brown! Not only are marshmallows very essential to s'mores, but this also reminds me a little bit of the sweet potato casserole our grandparents would make, with lil' baby mallows on top. Nostalgic and decadent, a win-win!

Now, if there is one thing that is always noticeably absent from a Thanksgiving dessert spread, I would argue that it's CHOCOLATE. And lucky for you, I have found a way to remedy that situation without sacrificing our favorite pie. A beautiful drizzle of bittersweet chocolate ganache it the perfect finishing touch to our s'mores pie!

I hope your Thanksgiving is filled with great food (like s'mores pumpkin pie), your closest family, and a full stomach and heart. Have a wonderful holiday weekend!

Here's what you need for S'mores Pumpkin Pie* (Print Recipe)

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup butter, melted and cooled slightly
2 cups pumpkin puree
1 14-oz can sweetened condensed milk
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup brown sugar
1 teaspoon salt
20 jumbo marshmallows
1 1/2 cups bittersweet chocolate chips
1/2 cup warm cream
1 tablespoon dark rum

Here's what you do

Preheat oven 425 degrees.

In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. It will look like wet sand. Dump the mixture into a 9-inch pie plate and use your fingers to firmly press the mixture into the bottom and up the sides of the pan. Set aside.

In a large bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, cloves, cinnamon, ginger, brown sugar and salt until totally smooth. Pour into the prepared crust and bake for 15 minutes uncovered. Lower the heat to 350 degrees and cover the pie loosely with aluminum foil. Bake for another 40 minutes until the pie is no longer jiggly. Remove from the oven and cool completely. This can be done a day ahead of time, just loosely cover and store in the fridge overnight.

Turn on your broiler and arrange the marshmallows on top of the pie. Broil for 1 to 2 minutes until the marshmallows turn golden brown on top but still maintain their shape. Remove and set aside. Place the chocolate chips in a medium heat-proof bowl. Prepare the chocolate ganache by warming the cream and the rum in a small saucepan until just starting to steam and bubbly slightly on the sides. Pour the cream on top of the chocolate and allow to sit for 30 seconds. Stir until smooth then transfer to a large ziploc bag. Snip the corner of the bag and drizzle the chocolate all over the pie. Allow to cool for at least 20 minutes before slicing and serving.

*Gas Stove Girl Original Recipe

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