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Mini individual pumpkin smores pie cups deliver all the best parts of fall pies and gooey campfire treats in one adorable bite. With a spiced pumpkin custard, a buttery graham cracker crust, rich melted chocolate, and a plush toasted marshmallow cap, each cup feels nostalgic and special. These are just the thing when you need a cozy dessert for gatherings or a sweet pick-me-up at home.
I first tried these at a bonfire birthday party and now make them whenever cool weather rolls in. My friends beg for them whenever pumpkin spice season returns.
Ingredients
- Graham cracker crumbs: give a sweet crunch and classic smores flavor choose a honey variety for extra warmth
- Unsalted butter: binds the crumbs and brings richness look for high quality real butter
- Granulated sugar: subtly sweetens the crust which balances the tang of the pumpkin
- Pinch of salt: brightens all the flavors sea salt works great
- Canned pumpkin puree: forms the smooth filling use pure pumpkin not pumpkin pie mix
- Heavy cream: makes the custard luscious and helps set the filling fresh is best but shelf stable works too
- Large egg: creates structure and silkiness use the freshest eggs possible
- Light brown sugar: adds warmth and molasses depth pack it into the cup for accurate measuring
- Ground cinnamon, ginger, nutmeg, and cloves: bring autumn spice buy fresh ground for max flavor
- Semi-sweet chocolate: adds that gooey chocolate layer use bars or chips with at least 50 percent cocoa
- Large marshmallows: toast up golden and gooey for the signature topping choose your favorite brand
Instructions
- Preheat and Prep:
- Set oven to 350 F and arrange eight paper liners in a standard muffin tin This ensures easy removal and even baking
- Make and Press Crust:
- Combine graham cracker crumbs melted butter sugar and salt in a bowl Stir until the mixture looks like wet sand then firmly press about one and a half tablespoons into each liner Use a small glass or the back of a spoon for a tight base
- Bake Crust:
- Bake the pressed crumbs for five minutes This step sets the crust so it holds together under the filling
- Mix Pumpkin Filling:
- In a medium bowl whisk pumpkin puree heavy cream egg brown sugar all the spices and a pinch of salt Whisk until totally smooth and no streaks of egg remain
- Fill and Bake:
- Spoon filling over each crust about two thirds full Bake for thirteen to fifteen minutes until the custard is just set and does not jiggle much
- Add and Melt Chocolate:
- Straight from the oven sprinkle chopped chocolate over each cup It will melt from the residual heat After two minutes gently spread the chocolate to cover the pumpkin
- Top with Marshmallows:
- Place one marshmallow onto each pie pushing down gently
- Toast Marshmallows:
- Return to the oven for two to three minutes until marshmallows are puffed and very lightly golden If you want a campfire look broil for thirty to sixty seconds watching every moment
- Cool and Serve:
- Let cool in the pan for ten minutes Then move to a wire rack to finish cooling Serve warm for melted chocolate or at room temp for a firmer dessert
Every fall my favorite part of making these is the moment just after toasting the marshmallows My son and I sit at the counter and race to see whose marshmallow puffs higher It turns every batch into a family tradition
Storage Tips
Once cooled store these mini pies in an airtight container in the fridge for up to two days If you want to rewarm give them just ten seconds in the microwave to return the marshmallow to gooey bliss
Ingredient Substitutions
Swap graham crackers for digestive biscuits or ginger snaps if you like extra spice If you need a dairy free version try coconut oil for the butter and coconut milk in place of cream Feel free to use dark chocolate or white chocolate instead of semi sweet
Serving Suggestions
Serve these as a fun dessert at fall potlucks or Halloween parties Top with a sprinkle of cinnamon or nutmeg for extra color and flavor Add a scoop of vanilla ice cream alongside for a decadent touch
Cultural or Historical Context
Smores are a beloved American treat with roots in campfire traditions dating back almost a century The blend of chocolate marshmallow and graham cracker speaks to cozy communal memories Pumpkin pie is a classic holiday centerpiece making this mashup both festive and nostalgic
Seasonal Adaptations
In spring try swapping pumpkin for mashed bananas In summer use fresh berries or lemon curd for a lighter take In winter load up on extra spices and enjoy with hot cocoa A few helpful notes about this recipe Let the pies cool ten to fifteen minutes so the crust firms up Use a kitchen torch for the most dramatic marshmallow top Double the batch easily for big gatherings
Success Stories
Several friends made these for their school bake sales and said they sold out every time Kids especially love getting their own mini dessert They are also perfect for Friendsgiving tables because you do not have to fuss with slicing pies
Freezer Meal Conversion
You can freeze unadorned pie cups after baking and cooling Simply wrap well in plastic and freeze for up to a month Thaw overnight then top with chocolate and a marshmallow and broil briefly to finish
Enjoy these mini pumpkin smores pies for a festive taste of fall in every bite. They are sure to become a cozy tradition on your dessert table.
Common Questions About Recipes
- → How do I achieve an extra-toasty marshmallow topping?
For extra toastiness, broil the pies for 30–60 seconds after baking, or use a kitchen torch to brown the marshmallows.
- → Can I substitute the chocolate type?
Yes, swap semi-sweet chocolate with milk or dark chocolate based on your preference for a sweeter or richer flavor.
- → Are these suitable for making ahead?
You can prepare them a day in advance and store in an airtight container. Reheat briefly to regain gooey texture.
- → What if I don't have a muffin tin?
Small ramekins or silicone baking cups can be used as an alternative to muffin tin liners.
- → How can I make the crust extra crunchy?
Sprinkle additional crushed graham crackers on top before serving for enhanced texture and crunch.