S'mores Pumpkin Pie

Here's what you need


1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1/3 cup butter, melted and cooled slightly

2 cups pumpkin puree

1 14-oz can sweetened condensed milk

2 large eggs

1 tablespoon vanilla extract

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup brown sugar

1 teaspoon salt

20 jumbo marshmallows

1 1/2 cups bittersweet chocolate chips

1/2 cup warm cream

1 tablespoon dark rum


Here's what you do


Preheat oven 425 degrees. 


In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. It will look like wet sand. Dump the mixture into a 9-inch pie plate and use your fingers to firmly press the mixture into the bottom and up the sides of the pan. Set aside.


In a large bowl, whisk together the pumpkin, condensed milk, eggs, vanilla, cloves, cinnamon, ginger, brown sugar and salt until totally smooth. Pour into the prepared crust and bake for 15 minutes uncovered. Lower the heat to 350 degrees and cover the pie loosely with aluminum foil. Bake for another 40 minutes until the pie is no longer jiggly. Remove from the oven and cool completely. This can be done a day ahead of time, just loosely cover and store in the fridge overnight.


Turn on your broiler and arrange the marshmallows on top of the pie. Broil for 1 to 2 minutes until the marshmallows turn golden brown on top but still maintain their shape. Remove and set aside. Place the chocolate chips in a medium heat-proof bowl. Prepare the chocolate ganache by warming the cream and the rum in a small saucepan until just starting to steam and bubbly slightly on the sides. Pour the cream on top of the chocolate and allow to sit for 30 seconds. Stir until smooth then transfer to a large ziploc bag. Snip the corner of the bag and drizzle the chocolate all over the pie. Allow to cool for at least 20 minutes before slicing and serving.