Mini Pumpkin S'Mores Pies

I was looking for a little something festive to serve after an evening spent enjoying a neighborhood fall festival with family. As the weather begins to cool down, we often look for opportunities to enjoy s'mores around a bonfire. And while we weren't planning on lighting a fire this weekend, there seemed to be no reason I couldn't lean into something a little s'morey!

So I took the elements of a pumpkin pie and the classic s'more and combined them into one. Or rather 10 little ones. Chocolate ganache, pumpkin custard, and toasty marshmallows are nestled into a grahamy pie crust making for one delicious mouthful!

I'll admit, the combination of pumpkin and chocolate may be a bit polarizing. For a while, I wasn't a fan. But then something just clicked! I really enjoy the sweet chocolate paired with the warm pumpkin spice. So for me, this recipe was a no brainer.

While there are a few different components to prepare when making these pies, the steps to make each are quite simple. And if you're turned off by the tedium of making 10 tiny little pies, then just use the same methods to whip up one big pie - slice and serve!

Mini Pumpkin S’mores Pies

Ingredients

For the crust

· ½ cup flour

· ½ cup oat flour

· ¼ tsp salt

· ¼ tsp cinnamon

· 1 stick butter, chilled

· 4-6 tbsp ice water

For the chocolate ganache

· ¼ cup cream

· 4oz semi-sweet chocolate chips

· Pinch of salt

For the pies

· 1/4 cup sugar

· 1 egg

· ¾ cup pumpkin puree

· ¼ cup half & half

· ½ tsp vanilla extract

· 1 tsp pumpkin pie spice

· Pinch of salt

· 1 cup mini marshmallows

For the crust… in a large mixing bowl combine the flours, salt and cinnamon. Using a box grater, grate the chilled butter into the flour mixture. Evenly mix and cut the grated butter into the flour using a fork. The mixture should resemble very coarse crumbs. Using your fingertips, slowly stir in the ice water until the dough begins to clump together.

Pour the dough out onto a work surface lined with plastic wrap. Gather the crumbs into a uniform ball and flatten into a 1in thick disk. Wrap tightly with the plastic and chill for 2 hours.

For the ganache… heat the cream in a small sauce pan over medium low heat. Scald the cream, but do not allow to boil. Once warm, add the chocolate and a pinch of salt. Whisk the chocolate until melted and very smooth taking care not to burn the chocolate. Remove from the heat and set aside.

For the pumpkin pie filling… whisk the egg and sugar in a medium bowl until smooth. Add the pumpkin, half & half, vanilla, pumpkin pie spice and a pinch of salt. Whisk the filling until uniform. Set aside.

Remove the pie dough from the fridge and place on a floured work surface. Using a rolling pin, roll out the dough into a large circle less than ¼ inch thick. Using a 4in fluted cookie cutter, stamp out a mini pie crust. Transfer the round of dough to a greased muffin tin. Gently work the dough down into the muffin cup. Continue to stamp out the pie crusts. Gather the scraps of dough into another ball, roll out again and continue to form the pie crusts.

Preheat oven to 375F.

Chill the crusts in the muffin tins in the freezer for 15 minutes.

Carefully line each of the pie crusts with small squares of greased parchment paper. Fill each muffin tin with baking beans or weights. Blind bake the pie crusts for 7 minutes.

Remove the baking weights and parchment paper. Add about 1 tsp of the chocolate ganache to the bottom of each of the pies. Fill each of the pie shells with the pumpkin mixture.

Bake the pies for about 22 to 25 minutes until the filling is set and the edges are golden.

Turn the oven off and open the over door. Allow the pies to cool in the open oven for 20 to 30 minutes. Transfer to the counter to continue to cool. Store the pies in an airtight container and chill until ready to serve.

Once ready to serve, top each of the cooled pies with a small handful of mini marshmallows. Transfer the pies to a baking sheet and place under the broiler until the marshmallows are puffed and golden brown.

Makes 10 mini pies

Notes

If preferred, double the recipe for the chocolate ganache and pumpkin filling to make one 9in pie. Top with a layer of regular marshmallows

GF Friendly

Gluten Free Friendly!

Swap the flour for King Arthur Measure for Measure GF flour.