This is my first pumpkin recipe of the season. I know everyone else has been making them since September, but I just wasn’t ready. Wasn’t feelin’ it. But I had to get pumpkin in before Thanksgiving! And obviously now I have several ideas for pumpkin desserts with so little time left to make them. Ah well, this Nutella Pumpkin S’mores Tart will have to do.
At big gatherings and celebrations like Thanksgiving, I tend to want to make a fancy, show-stopping dessert. Some kind of impressive layer cake or something I’ve never made before. Sometimes easy is better though, especially when you already have to worry about turkeys and a million delicious side dishes. This tart is the best of both worlds. It’s fancy and claims the spotlight, but it’s also easy to whip up. It’s what you need after turkey and carb-coma!
But I didn’t have a tart pan. And since I’ve never made a tart before now, I wasn’t sure if I’d even use one very often. But then I came across this one at a consignment shop a few weeks ago while shopping for furniture for my new apartment (!!!). It looks plain on the outside, but there are cute floral accents on the inside and they really won me over. That and it was three dollars.
The filling is basically pumpkin puree, cream cheese, and sugar. Super easy. The Nutella layer is a ganache of sorts. The homemade marshmallow fluff is the most time consuming part, but totally worth it. Forget about that store-bought stuff! All you need is a mixer and a candy thermometer! No kitchen torch required.
The idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Today’s bloggers have recipes for dessert and after-dinner drinks, as well as ideas for eating leftovers. We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!
Check out the menu!
Grandma’s Pecan Pie from The Wetherills Say I Do
Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot
Gluten-Free Apple Berry Crumble from Twin Stripe
Paleo Pumpkin Pudding from Wit Wisdom Food
Cranberry Almond Coconut Bars from Love & Flour
Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful
Poached Pears with Salted Maple Caramel Syrup from Home at Six
Sweet Potato Pie from Think Fruitful
Nutella Pumpkin S’mores Tart from bethcakes
Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.
Drunken Pecan Pie Bars from The Speckled Palate
Butter Pecan Cupcakes from The Speckled Palate
Cheesy Potato Croquettes from Hello Little Home
Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife
Freezer-Friendly Turkey and Rice Casserole from Betty Becca
Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot
- 1½ cups cinnamon graham cracker crumbs
- ½ cup butter, melted
- 1½ cups Nutella
- ½ cup heavy cream
- 1 15oz can pumpkin puree
- 8oz cream cheese, softened
- ¾ cup powdered sugar
- 3 large egg whites
- ¾ cup sugar
- ⅓ cup light corn syrup
- 2 tbsp water
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees and lightly mist a tart pan with nonstick spray. Combine graham cracker crumbs and melted butter in a bowl. Stir until all the crumbs are coated and sort of hold their shape when pressed together. Press the crumbs into the tart pan and up the sides. Bake for 15 minutes. Cool completely before adding the filling.
- In a saucepan over medium-low heat, combine the Nutella and cream. Stir until combined and completely smooth. Set aside to cool.
- In a bowl with an electric handheld mixer, or the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add pumpkin and mix until incorporated. The add the powdered sugar and mix on low until combined. Spread filling over cooled pie crust. Then spread cooled Nutella ganache over the pumpkin filling.
- In the bowl of a stand mixer, combine the egg whites and two tablespoons of the sugar. Whip on medium-high speed until soft peaks form.
- In a small saucepan over medium-high heat, combine the rest of the sugar, corn syrup, and water. Bring the mixture to a soft boil, stirring occasionally. Let the mixture cook until it reaches 240 degrees on a thermometer.
- While mixing the egg white mixture on low speed, slowly pour the syrup into the bowl of the stand mixer. Then turn it up to medium-high speed, add the vanilla extract, and whip the mixture until fluffy, about 5 minutes.
- Transfer the marshmallow to a piping bag with a round tip and pipe marshmallow over the Nutella layer. Turn on your oven's broiler and place the tart in the oven. Stand at your oven door and wait until the marshmallow turns golden brown. Don't leave your oven since marshmallow can burn quickly!
- Cover and chill in the refrigerator overnight, then serve!