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Nutella Pumpkin S'mores Tart


for the crust

  • 1 1/2 cups cinnamon graham cracker crumbs
  • 1/2 cup butter melted

nutella ganache

  • 1 1/2 cups Nutella
  • 1/2 cup heavy cream

pumpkin filling

  • 1 15 oz can pumpkin puree
  • 8 oz cream cheese softened
  • 3/4 cup powdered sugar

homemade marshmallow fluff

  • 3 large egg whites
  • 3/4 cup sugar
  • 1/3 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.

nutella ganache

  • In a saucepan over medium-low heat, combine the Nutella and cream. Stir until combined and completely smooth. Set aside to cool.

pumpkin filling

  • 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.

homemade marshmallow fluff

  • 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!


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.