# The Ingredients You'll Need:
→ Graham Cracker Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Pumpkin Filling
05 - 1 cup canned pumpkin puree
06 - 1/4 cup heavy cream
07 - 1 large egg
08 - 1/4 cup light brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground ginger
11 - 1/8 teaspoon ground nutmeg
12 - 1/8 teaspoon ground cloves
13 - Pinch of salt
→ Chocolate Layer
14 - 3 ounces semi-sweet chocolate, chopped
→ Marshmallow Topping
15 - 8 large marshmallows
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with 8 paper liners.
02 - Combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt in a mixing bowl. Stir until the mixture resembles wet sand.
03 - Divide crust mixture evenly among the 8 liners, using about 1.5 tablespoons per liner. Press firmly with a small glass or spoon to compact the base.
04 - Bake crusts for 5 minutes. Remove the pan from the oven but leave the oven on.
05 - In a separate bowl, whisk together pumpkin puree, heavy cream, egg, light brown sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until fully blended.
06 - Spoon pumpkin filling over each baked crust, filling each cup about two-thirds full.
07 - Bake for 13 to 15 minutes, until centers are just set. Remove from oven and immediately distribute chopped chocolate evenly over warm pumpkin filling in each cup. Let chocolate soften for 2 minutes, then gently spread with the back of a spoon.
08 - Place one large marshmallow onto the center of each mini pie.
09 - Return pan to oven and bake an additional 2 to 3 minutes, until marshmallows are puffed and lightly golden. For deeper caramelization, broil for 30 to 60 seconds, watching carefully.
10 - Allow pies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
