This recipe offers a delicious makeover for traditional pumpkin pie, featuring a graham cracker crust, a rich chocolate ganache layer, a savory brown butter pumpkin filling, and a fluffy marshmallow topping. Perfect for those who want a s'mores-inspired twist on a classic dessert.
Preheat oven to 350°F. Mix the graham cracker crumbs, sugar, melted butter, and salt. Press firmly into a 9-inch pie dish. Bake 8 minutes, then cool slightly.
Add the chocolate chips and heavy cream to a saucepan over low heat. Continuously whisk until melted and smooth. Pour the warm ganache into the bottom of the baked crust and spread evenly. Pop the crust in the freezer for 10 minutes to firm the chocolate while preparing the pumpkin layer.
Melt the unsalted butter in a saucepan over medium heat. Cook until golden, fragrant, and nutty. Set aside.
Whisk the pumpkin purée, brown sugar, eggs, cream, vanilla, spices, and salt. Slowly whisk in the brown butter. Carefully pour the filling over the chilled chocolate layer.
Bake at 350°F for 45–55 minutes, until the edges are set and the center jiggles slightly. Cool completely.
Then, using a piping bag, pipe the marshmallow fluff on top. Using a culinary torch, torch until golden and toasty. Alternatively, you can broil in the oven until golden. Sprinkle with chocolate shavings, serve, and enjoy!
