Pumpkin Pie S’mores

These three-bite Pumpkin Pie S'mores blend a summer favorite with holiday classic. I like making them small so I can hide a few for myself before company comes over (shhh - it's our secret!).
Pumpkin Pie S’mores

Preheat your oven to 350 degrees.

  1. To make the crust, add a pinch of salt and melted butter to chocolate cookie crumbs (feel free to add brownies). Stir and press mixture into the bottom of the cupcake liners.
  2. To make filling, mix dry ingredients – sugar, brown sugar, cornstarch, salt, cinnamon and cloves.
  3. In a separate bowl, mix pumpkin puree, heavy cream, sour cream, vanilla extract and eggs.
  4. Combine wet and dry ingredients. Mix until everything comes together.
  5. Fill cupcake liners with pumpkin mixture and bake at 350 degrees for 30 minutes.
  6. Allow pumpkin pies to come to room temperature and then chill them in the refrigerator for about an hour.
  7. Once they are cool, slowly peel liners off.
  8. Halve marshmallows and place one half, cut side up, on each individual pie – then Brûlée the marshmallows using a torch or your broiler.