Description
Delightful mini pumpkin pies with a twist, pairing the flavors of pumpkin and s’mores for a seasonal treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 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
- 3 ounces semi-sweet chocolate, chopped
- 8 large marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with 8 paper liners. Combine graham cracker crumbs, melted butter, sugar, and salt until resembling wet sand. Scoop 1.5 tablespoons into each liner and press down.
- Bake for 5 minutes to set crust. Remove from oven but keep it on.
- In a bowl, whisk together pumpkin puree, cream, egg, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Ladle pumpkin filling into each crust, filling about two-thirds full. Bake for another 13-15 minutes until set.
- Distribute chocolate on top of each pie. Let soften for 2 minutes, then spread. Place one marshmallow on top of each pie and bake for another 2-3 minutes until marshmallows puff and turn golden.
- Cool for 10 minutes in the tin, then transfer to wire rack to cool completely.
Notes
Ensure pumpkin puree is well-mixed to avoid lumps. Adjust sweetness to taste by adding more sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 3 g