Pumpkin S’mores Tart
Happy Friday. If there was ever a dessert that felt right for the start of a weekend and the final stretch before Thanksgiving, it is this pumpkin s’mores tart.
This dessert is rich, creamy, chocolatey and wonderfully simple to make. It has all the cozy flavor of pumpkin, the crunch of a graham cracker crust, a smooth layer of dark chocolate ganache and a fluffy marshmallow meringue topping. It is basically everything people love about s’mores, turned into a chilled pumpkin tart that looks beautiful on a holiday table.
If you are looking for a last-minute Thanksgiving dessert, this pumpkin s’mores tart is a great choice. It feels special and layered, but it does not require complicated baking. The crust is pressed into the pan, the pumpkin filling is mixed until creamy, the ganache is poured over the top and the marshmallow meringue finishes everything with a dramatic, cloud-like layer.
Even if you are feeling a little tired of pumpkin by this point in the season, this tart offers something different. It is not just pumpkin pie. The chocolate ganache adds depth, the graham cracker crust brings a classic s’mores flavor and the marshmallow topping makes each slice feel like a dessert made for celebration.
A small bite of pumpkin pie is lovely on Thanksgiving, but this dessert is for anyone who wants a pumpkin dessert with more texture and contrast. The pumpkin layer is smooth and creamy, almost like a no-bake cheesecake filling. The chocolate layer gives the tart a rich finish, while the marshmallow meringue keeps it light enough to enjoy after a holiday meal.
The best part is that this pumpkin s’mores tart is mostly about layering. There is no need to roll out pastry dough or worry about a pie crust shrinking in the oven. The graham cracker crumbs are mixed with butter and a little coconut oil, then pressed firmly into a tart pan. After that, each layer is added and chilled until the tart is ready to slice.
The ganache is simple but important. Warm cream is poured over chopped dark chocolate, then stirred until glossy and smooth. Once it sets over the pumpkin layer, it creates a rich chocolate ribbon that makes every slice taste like a cross between pumpkin cheesecake and a s’mores dessert.
For the topping, the marshmallow meringue is whipped until thick, shiny and spreadable. You can leave it soft and billowy, or lightly toast it with a kitchen torch if you want that classic toasted marshmallow look. A sprinkle of graham cracker crumbs on top is optional, but it adds a nice finishing touch.
This tart is easy enough for a relaxed weekend baking project and pretty enough for Thanksgiving dessert. It should be stored in the refrigerator and served chilled, which also makes it convenient when you are preparing several dishes at once.
If you want a pumpkin dessert with chocolate, marshmallow and graham cracker flavor in every bite, this pumpkin s’mores tart is worth making.
Pumpkin S’mores Tart
6
to 8
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 tablespoons coconut oil, melted
- 4 ounces mascarpone cheese, at room temperature
- 2 ounces cream cheese, at room temperature
- 1 cup pumpkin puree
- 1/4 cup sweetened condensed milk
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 9 ounces dark chocolate, chopped
- 3/4 cup heavy cream
Marshmallow Meringue
- 6 large egg whites
- 1 1/4 cups sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
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Make the graham cracker crust by stirring the melted butter and graham cracker crumbs together in a large bowl until the crumbs are evenly moistened. Stir in the melted coconut oil, which helps the crust hold together. Press the mixture firmly into a tart pan, preferably one with a removable bottom. Place the crust in the refrigerator while you prepare the pumpkin layer.
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Add the mascarpone cheese and cream cheese to the bowl of an electric mixer. Beat on low speed for about 30 seconds, just until smooth. Add the pumpkin puree and sweetened condensed milk, then mix until the filling looks creamy and evenly combined. With the mixer still on low, add the powdered sugar and vanilla extract. Pour the pumpkin filling into the prepared graham crust and spread it into an even layer. Refrigerate for 30 minutes.
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To make the ganache, place the chopped dark chocolate in a heatproof bowl. Warm the heavy cream in a saucepan over low heat until it is hot and small bubbles begin to appear around the edges. Pour the warm cream over the chocolate and let it stand for 1 minute. Stir continuously until the chocolate melts into a smooth, glossy ganache. Pour the ganache over the chilled pumpkin layer. Transfer the tart to the freezer for 30 minutes so the top becomes cold and firm enough for the marshmallow meringue.
Marshmallow Meringue
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Combine the egg whites, sugar and cream of tartar in a heatproof bowl, preferably the bowl of a stand mixer. Set the bowl over a double boiler with simmering water and whisk constantly for 3 to 4 minutes, until the sugar has dissolved and the egg whites are slightly warm. Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Begin beating on low speed, then gradually increase to high. Beat for 6 to 7 minutes, until the meringue is thick, glossy and fluffy. Add the vanilla extract and beat for 1 more minute. Spread the marshmallow meringue over the tart with the back of a spoon. If desired, lightly toast the topping with a kitchen torch and finish with extra graham cracker crumbs. Store the tart in the refrigerator with plastic wrap loosely placed over the top.
Notes
Dessert
American
Did you make this recipe?
If you make this pumpkin s’mores tart, slice it chilled and enjoy the layers of graham cracker crust, creamy pumpkin filling, dark chocolate ganache and marshmallow meringue.
This is the kind of dessert that makes pumpkin feel exciting again.