Amazing Mini Pumpkin Smores Pie In 20 Minutes

Mini Pumpkin Smores Pie has officially stolen my heart this fall! You know those cozy evenings when the air gets crisp, and you just crave something warm, sweet, and a little bit magical? This recipe is exactly that. I remember the first time I tried a slice of pumpkin pie with a marshmallow topping – it was pure bliss. Then, I thought, what if we added chocolate and graham cracker crust? The result is this incredible pumpkin chocolate graham cracker pie that’s perfect for sharing, or, let’s be honest, for keeping all to yourself. These little cups are the ultimate bite-sized pumpkin s’mores pie treat, bringing together all my favorite fall flavors in one perfect package. Let’s get cooking!

Why You’ll Love This Mini Pumpkin Smores Pie

Get ready to fall in love with this delightful treat. Here’s why this easy mini pumpkin s’mores pie is a must-make:

• Incredible Flavor Fusion: It perfectly blends warm pumpkin spice with gooey marshmallows and rich chocolate for a taste of pure autumn bliss.
• Quick and Easy Prep: With a prep time of just 20 minutes, this recipe is perfect for busy weeknights.
• Family Favorite: Kids and adults alike adore these sweet, individual desserts.
• Budget-Friendly Fun: Uses simple, common ingredients you likely already have in your pantry.
• Perfect Portion Control: These mini pies make for a guilt-free indulgence, offering just the right amount of sweetness.
• Impressive Presentation: They look as good as they taste, making them ideal for parties or holiday gatherings.
• Versatile Treat: Whether you’re craving a comforting dessert or a fun snack, this easy mini pumpkin s’mores pie delivers every time.

Ingredients for Mini Pumpkin Smores Pie

Gathering your ingredients is the first step to creating this delicious pumpkin chocolate graham cracker pie. You’ll need the basics for the crust, a creamy pumpkin filling, and that classic s’mores topping. We’re aiming for that perfect pumpkin pie with marshmallow topping experience in every bite!

• 1 cup graham cracker crumbs – for that essential s’mores base
• 3 tablespoons unsalted butter, melted – binds the crumbs together
• 2 tablespoons granulated sugar – adds a touch of sweetness to the crust
• Pinch of salt – enhances all the flavors
• 1 cup canned pumpkin puree – the heart of our creamy pumpkin filling (make sure it’s not pumpkin pie filling!)
• 1/4 cup heavy cream – adds richness and helps create a smooth texture
• 1 large egg – acts as a binder for the pumpkin filling
• 1/4 cup light brown sugar – provides a deeper, molasses-like sweetness
• 1/2 teaspoon ground cinnamon – essential for that cozy pumpkin spice flavor
• 1/4 teaspoon ground ginger – adds warmth and a little zing
• 1/8 teaspoon ground nutmeg – complements the other spices beautifully
• 1/8 teaspoon ground cloves – for a robust spice blend
• 3 ounces semi-sweet chocolate, chopped – for that melty s’mores goodness
• 8 large marshmallows – the crowning glory for our s’mores topping

How to Make Mini Pumpkin Smores Pie

Let’s dive into making these adorable treats! This how to make mini pumpkin s’mores pie guide is straightforward and fun. You’ll be amazed at how simple it is to create such a delightful dessert.

1. Step 1: First things first, preheat your oven to 350°F (175°C). Grab a standard 12-cup muffin tin and line 8 of the cups with paper liners. This makes for easy removal later.
2. Step 2: In a mixing bowl, combine the graham cracker crumbs, 3 tablespoons unsalted butter, melted, 2 tablespoons granulated sugar, and a pinch of salt. Stir everything together until it looks like wet sand. This is the base for our delicious crust.
3. Step 3: Spoon about 1.5 tablespoons of the crust mixture into each of the 8 prepared liners. Press it down firmly using a small glass or the back of a spoon to create a compact, even base. Bake these crusts for just 5 minutes to set them.
4. Step 4: Take the muffin tin out of the oven, but keep the oven on. We’re ready for the pumpkin filling!
5. Step 5: In a separate bowl, whisk together the 1 cup canned pumpkin puree, 1/4 cup heavy cream, 1 large egg, 1/4 cup light brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and another pinch of salt. Whisk until everything is smooth and well combined.
6. Step 6: Carefully spoon the pumpkin filling over each of the pre-baked crusts. Fill each cup about two-thirds full. Try to get an even amount in each one for consistent baking.
7. Step 7: Place the muffin tin back into the oven and bake for 13 to 15 minutes. You’ll know they’re ready when the centers are just set and no longer jiggly.

8. Step 8: Remove the pan from the oven. Immediately scatter the 3 ounces semi-sweet chocolate, chopped evenly over the warm pumpkin filling in each cup. Let it sit for about 2 minutes to soften, then gently spread it out with the back of a spoon.
9. Step 9: Now for the s’mores magic! Place one large marshmallow onto the center of each mini pie, right on top of the melted chocolate.
10. Step 10: Return the pan to the oven for another 2 to 3 minutes. You want the marshmallows to puff up and get lightly golden. For an extra toasty, caramelized topping, you can carefully broil them for 30 to 60 seconds, but watch them like a hawk so they don’t burn!
11. Step 11: Let your beautiful mini pumpkin s’mores pie creations cool in the pan for about 10 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Enjoying these as part of how to make mini pumpkin s’mores pie is so rewarding!

Pro Tips for the Best Mini Pumpkin Smores Pie

Want to elevate your mini pumpkin s’mores pie game? I’ve picked up a few tricks over the years that guarantee fantastic results every time. These little tips make a big difference in texture and flavor.

• For the perfect crust, make sure your butter is fully melted and well incorporated into the crumbs.
• Don’t overbake the pumpkin filling; it should still have a slight wobble in the center, as it will continue to set as it cools.
• Watch the marshmallows closely under the broiler – they can go from golden to burnt in seconds!
• Using good quality semi-sweet chocolate makes a difference in that gooey layer.

What’s the secret to perfect Mini Pumpkin Smores Pie?

The secret to a truly perfect creamy pumpkin s’mores dessert lies in the balance: a crisp graham cracker crust, a smooth, spiced pumpkin filling, and perfectly toasted marshmallows. Don’t overmix the filling and ensure your marshmallows get just the right amount of golden-brown char. For more dessert inspiration, check out our recipes.

Can I make Mini Pumpkin Smores Pie ahead of time?

Absolutely! You can prepare the crusts and bake the pumpkin filling (without the chocolate and marshmallows) up to 24 hours in advance. Store them covered in the refrigerator. Add the chocolate and marshmallows just before you plan to serve or bake them. This makes them a fantastic option for entertaining, almost like a no-bake mini pumpkin s’mores pie if you skip the final bake!

How do I avoid common mistakes with Mini Pumpkin Smores Pie?

A common pitfall is a crumbly crust; ensure you press it firmly into the liners. Another mistake is overbaking the pumpkin filling, which can lead to a dry texture. Keep an eye on the oven and remove them when the centers are just set. For more baking tips, consider resources on ingredient substitution.

Best Ways to Serve Mini Pumpkin Smores Pie

These delightful mini pumpkin s’mores pie are perfect on their own, but they also pair beautifully with a few things. For a classic fall gathering, consider serving them as part of a dessert spread alongside apple cider or a warm mug of spiced chai. They’re also fantastic with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat. When thinking about s’mores pumpkin pie for fall gatherings, these individual pies are always a hit. Their small size makes them perfect for sampling alongside other seasonal goodies! You might also enjoy our chicken meatballs with lemon orzo for a savory option.

Nutrition Facts for Mini Pumpkin Smores Pie

Let’s look at the nutritional breakdown for these delightful mini pumpkin s’mores pie. Each little cup is a perfect balance of fall flavors and classic dessert goodness. Knowing the details helps you enjoy them even more!

• Serving Size: 1 mini pie
• Calories: 200
• Fat: 9g
• Saturated Fat: 5g
• Protein: 3g
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 15g
• Sodium: 130mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional guidelines, consult resources like the USDA MyPlate.

How to Store and Reheat Mini Pumpkin Smores Pie

Once your delicious mini pumpkin s’mores pie have cooled completely, storing them properly is key to keeping them fresh and tasty. These little delights are perfect for making ahead, making them a convenient individual pumpkin s’mores dessert option for any occasion. I like to let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool fully, which prevents the crust from getting soggy.

For refrigeration, place the cooled pies in an airtight container. They’ll stay fresh in the fridge for about 3 to 4 days. If you want to keep them even longer, you can freeze them! For freezing, I recommend wrapping each individual pie securely in plastic wrap, then in aluminum foil, or placing them in a freezer-safe container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a frozen pie, thaw it overnight in the refrigerator. To reheat, pop a chilled or thawed pie in a toaster oven or a regular oven at 300°F (150°C) for about 5-8 minutes, just until warmed through and the marshmallow is soft again. You can also gently warm them in a microwave for about 15-20 seconds, but be careful not to overheat them. For other dessert ideas, explore our Romanian Chiftele.

Frequently Asked Questions About Mini Pumpkin Smores Pie

Can I make the crust for this mini pumpkin pie s’mores recipe ahead of time?

Yes, you can definitely prepare the graham cracker crusts for your mini pumpkin pie s’mores recipe a day in advance! Just mix the crumbs, butter, sugar, and salt, press them into the muffin liners, and bake them for the initial 5 minutes. Let them cool completely, then cover the muffin tin tightly with plastic wrap and store them at room temperature. This saves you time when you’re ready to assemble and bake the rest of the pie. For more baking tips, check out our jalapeno buffalo chicken casserole.

What’s the best way to get perfectly toasted marshmallows on my mini s’mores pumpkin pie?

To achieve that lovely golden-brown marshmallow topping on your mini s’mores pumpkin pie, the oven method for 2 to 3 minutes is usually sufficient. However, for a more authentic toasted marshmallow look, carefully use a kitchen torch. If you don’t have a torch, you can briefly place them under the broiler for 30-60 seconds, but watch them *very* closely as they can burn in an instant! This step really elevates the s’mores experience. For more baking tips, consider our teriyaki chicken sheet pan supper.

Can I substitute the chocolate in this mini pumpkin s’mores pie recipe?

Absolutely! While semi-sweet chocolate is classic, feel free to experiment with other types of chocolate for your mini pumpkin s’mores pie. Milk chocolate will make it sweeter, while dark chocolate will add a richer, slightly bitter contrast. You could even try chocolate chips with caramel or peanut butter for an extra flavor kick. The key is to chop it so it melts easily over the warm pumpkin filling. For other sweet treats, explore our zucchini noodle chicken alfredo.

Is this a no-bake mini pumpkin s’mores pie recipe if I skip the final marshmallow toast?

While the main pumpkin filling is baked, you could technically skip the final marshmallow toasting step to make it *almost* a no-bake mini pumpkin s’mores pie. However, the toasting really brings out the s’mores flavor and texture. If you’re looking for a truly no-bake version, you might consider a different recipe that uses a no-bake pumpkin filling and a press-in crust, but this recipe is designed for that delightful baked warmth and gooey topping.

Variations of Mini Pumpkin Smores Pie You Can Try

While this mini s’mores pie recipe pumpkin is already a crowd-pleaser, there are so many fun ways to switch it up! Don’t be afraid to get creative with your baking. You can adapt this recipe to suit different tastes and dietary needs, ensuring everyone can enjoy a taste of fall.

• Dietary Adaptations: For a gluten-free version, simply swap the graham cracker crumbs for your favorite gluten-free cookie crumbs or even almond flour mixed with a little melted butter and sugar. You can also experiment with dairy-free alternatives for the cream and chocolate if needed, making it suitable for more people.
• Flavor Boosts: Want to add an extra layer of flavor? Consider adding a pinch of cardamom to the pumpkin filling for a more complex spice profile, or swirl a bit of caramel sauce into the pumpkin mixture before baking. You could even use milk chocolate chips instead of semi-sweet for a sweeter treat.
• Different Forms: If muffin tins aren’t your thing, you can adapt this into pumpkin pie s’mores bars by pressing the crust into a baking dish, adding the filling, and baking. For a more elegant presentation, try making miniature s’mores pumpkin pie tarts in mini tart pans.
• No-Bake Option: While this recipe is baked, you could create a no-bake crust and a no-bake pumpkin filling (using cornstarch or gelatin as a thickener) for a truly quick version, though the texture will differ from this baked delight.

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