Go Back

Pumpkin S'mores Tart

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


Graham Cracker Crust:

  • 1 ½ cups graham crumbs
  • ½ tsp pumpkin spice
  • ½ cup melted butter

Pumpkin Filling:

  • ½ cup sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 large egg
  • ¾ cup pumpkin purée
  • ¼ cup whole milk

Chocolate Ganache:

  • 8- oz chopped chocolate
  • ½ cup heavy cream

Marshmallow Topping:

  • 3 large egg whites
  • ½ cup sugar
  • ½ tsp cream of tartar
  • Pinch of salt
  • 1 tsp vanilla bean paste or vanilla extract


To make the graham cracker crust

  • Preheat oven to 350°F and spray a 9-inch tart pan with baking spray.
  • In a medium-sized bowl, stir together graham crumbs, pumpkin pie spice, and butter until all crumbs are evenly coated. Press into and up the sides of the prepared tart pan. Set aside.

To make the pumpkin filling

  • Whisk together sugar, pumpkin pie spice, vanilla, egg, pumpkin purée, and milk in a medium-sized bowl until all ingredients are incorporated. Pour pumpkin filling into the graham crust and bake for 20 minutes. Remove from oven and cool completely.

To make the chocolate ganache

  • Combine chocolate and cream in a small saucepan over medium-low heat. Stir frequently until chocolate is melted and cream is completely incorporated. Remove from heat and cool for 20 to 30 minutes.
  • Once ganache has cooled and the pumpkin filling is cool, pour ganache over pumpkin filling.

To make the marshmallow topping

  • Fill a medium to large pot with 1-inch water and bring to a simmer. In a heat-safe bowl, or the bowl of a stand mixer, whisk together egg whites, sugar, cream of tartar, and salt.
  • Place the bowl over the pot, making sure the bowl does not touch the simmering water. Cook egg white mixture, whisking constantly, until sugar dissolves and mixture reaches 120°F on a candy thermometer.
  • Remove from heat. Place mixer bowl back on stand mixer fitted with the whisk attachment, add vanilla bean paste, and whip mixture on high speed until stiff, glossy peaks form.
  • Spread topping over chocolate ganache, creating large swoops with a rubber spatula or the back of a spoon.
  • Use a kitchen torch or the broiler in your oven to toast the topping. If using the broiler method, adjust the oven rack to be closer to the broiler. Preheat broiler, place the tart in the oven, and toast for 30 seconds to 1 minute. You can keep the door cracked and watch the topping toast so you can make sure it doesn’t burn. It can burn very quickly so keep an eye on it and don’t walk away from your oven!
  • Once topping is toasted, let it cool slightly. To serve, cut tart with a hot serrated knife, wiping the knife off with hot water after each slice. (The marshmallow topping will stick to it.) Store loosely covered at room temperature.


All images and text ©Bethcakes.