I have been dying to make this Pumpkin S’mores pie for weeks now. I went to the grocery store to gather all the ingredients and was astonished to find that the store carried NO chocolate graham crackers!! What?! No chocolate grahams!! Uhh, the pie would have to wait.
A week later I drove to the larger grocery store further from my house. I walked down the cracker aisle in extreme anticipation to find a small sign for chocolate graham crackers, but NO chocolate graham crackers!
Was there a recent run on chocolate graham crackers in fear of them disappearing? There are 10 varieties of regular grahams still on the shelf!!
Being on a crazed search for these crackers I clearly asked the lovely 15 year old boy stocking shelves if there might be some in the back. After a hesitant look, he said he would check.
I paced up and down the cracker aisle a bundle of nerves waiting for my chocolate fix. The boy turned the corner empty handed, “sorry no chocolate graham crackers, they are from the distributor so not sure when we may get more in.” My face fell; this scrawny 15 year old boy had just crushed my dreams of a Pumpkin S’mores Pie. What will I do now?
I stood frozen in aisle 8 for what seemed like hours, though was more likely seconds. I finally composed myself and managed to purchase some milk, eggs and butter before leaving the store.
The next day I gained my composure back and decided that I was going to use my usual determination to get wanted by doing it myself. No need to rely on a grocery store or a box, I can make graham crackers myself! So I did.
You know sometimes it is the challenges in life that lead to the greatest opportunities. I never would have known how easy and delicious homemade graham crackers were had I not been faced with the challenge of finding them.
So if you can find chocolate graham crackers in your store, go ahead and use them in this pie, if not you can make them like I did. It makes lots so you will have plenty left over to snack on.
Oh and the pie.. well it is like everything I love in the world piled together in perfect harmony and balance of texture and flavor. Chocolate graham crust, smooth pumpkin filling, and gooey marshmallow meringue toasted on top.
Pumpkin S’mores Pie
Chocolate Graham Cracker Crust
20 Whole Chocolate Graham Cracker (1 ½ Cups crushed)
[I used this recipe for Homemade Chocolate Graham Crackers]
½ Cup Butter
1/4 Cup sugar
In a food processor mix together the graham crackers butter and sugar. Once mixed together dump the crumbs onto the bottom of a springform pan (or pie dish if you prefer). Use your hands to spread the crumbs and pat down to cover the bottom and part way up the sides. Bake at 350 for 10 minutes before filling with pumpkin pie mixture.
Pumpkin Pie Filling
15oz canned or fresh pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Preheat oven to 375°°F.
Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into baked crust.
Bake at 350 degrees for 50-55 minutes, or until filling is set but center still trembles slightly.
3 large pasteurized egg whites (I used egg beaters)
½ teaspoon Vanilla Extract
1/8 teaspoon salt
1/4 cup sugar
1 Jar (7 ½ Oz) Marshmallow Creme
Beat egg whites, vanilla and salt at high speed until soft peaks form. With beater still on high add sugar slowly. When stiff peaks begin to form start adding the marshmallow creme. Stop mixer when well mixed and fluffy. Scoop onto cooled pumpkin pie. Set broiler to low. Place pie in oven on middle rack. Constantly watching and turning the pie let the top slightly brown, then remove from oven.
Release springform pan sides to serve.