Yes, it’s that time of year again, time for holiday dessert planning. The pumpkin craze is not going anywhere, and pumpkin pie can be boring and so predictable. This pumpkin pie recipe adds the element of S’mores, all neat in a mason jar. Pumpkin Pie S’Mores in a Jar is a crowd-pleaser, especially with kids. There’s something about eating a dessert in a jar that’s so satisfying. I think it has to do with the idea that while you’re eating that dessert, it’s all yours, not to be shared.
You will need 1 ½ cups of ground graham crackers to make the crust.
Break up the graham crackers and grind them in a blender or food processor.
Transfer ground graham crackers to a mixing bowl.
Add 6 tablespoons of melted unsalted butter to the graham crackers, and mix well.
Make sure you have wide-mouthed mason jars, otherwise it will be difficult to get the crust at the bottom. Make sure they are nice and clean. I picked these up at Cost Plus World Market. I thought these were really nice and unique.
Add 2 – 3 tablespoons of the crust mixture to the bottom of the jars.
Pack the mixture at the bottom of the jars, either using a spoon or your hands.
Bake at 325° F. for 5 – 7 minutes, just to set the crust. Remove from oven and set aside.
Now on to the filling: You will need 2 large eggs. I like using pasture-raised eggs.
Beat 2 eggs in mixing bowl.
Add 1 15 oz can of Pumpkin puree to a large mixing bowl. If you prefer, you can use organic pumpkin.
Add 2/3 – 3/4 of a cup sugar to the pumpkin, depending on your preference of sweetness.
Add 1/4 tsp ground cloves, 1/2 tsp ground ginger, 1 tsp ground cinnamon and a pinch of ground nutmeg to the pumpkin mixture and combine.
Add 1 12 oz can of evaporated milk,
and the 2 beaten eggs.
Whisk all the ingredients together.
Place the jars in a large pan. Using a small ladle, fill the jars 2/3 of the way up.
Once filled, add boiling water in the pan, 1/2 way up the sides of the jars. Bake at 425° F. for 40 minutes.
Remove the pan from the oven and let cool.
Now break out the chocolate chips, without eating any.
Add a thin layer of graham cracker crust to the top of the pumpkin, and a layer of chocolate chips.
With a cooking torch, I lightly melted the top of the chips.
Top off with a layer of mini marshmallows and torch until nice and brown, just like S’Mores.
Serve right away to enjoy the soft melted chocolate and marshmallows.
Or put a lid on it, refrigerate and enjoy later on. This dessert travels well and is perfect to bring anywhere.
Enjoy!
| Pumpkin Pie S'Mores in a Jar | Print |
- 1 can (15 oz.) pumpkin puree
- 1 can (12 oz.) evaporated milk
- ⅔ - ¾ cup sugar
- 6 tablespoons melted unsalted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- a pinch of nutmeg
- 1½ cups graham cracker crumbs
- 2 large eggs
- 1 cup chocolate chips
- 1 cup mini marshmallows
- In a food processor or blender, add enough graham crackers to make 1½ cups of graham cracker crumbs. Transfer the graham cracker crumbs to a mixing bowl and add the melted butter, mixing well.
- In clean wide-mouthed mason jars, Add 2 - 3 tablespoons of the crust mixture to the bottom. Pack the mixture at the bottom of the jars, either using a spoon or your hands.
- Place jars on cookie sheet and bake in preheated oven at 325° F., for 5 - 7 minutes. Remove from oven and set aside.
- Beat 2 large eggs in mixing bowl and set aside.
- Add the can of pumpkin puree to a large mixing bowl. If you prefer, you can use organic pumpkin. Add ⅔ - ¾ of a cup sugar to the pumpkin, depending on your preference of sweetness. Add ¼ tsp ground cloves, ½ tsp ground ginger, 1 tsp ground cinnamon and a pinch of ground nutmeg to the pumpkin mixture and combine. Add 1 can of evaporated milk, and the 2 beaten eggs. Whisk all the ingredients together.
- Place the jars in a large pan. Using a small ladle, fill the jars ⅔ of the way up. Add boiling water in the pan, ½ way up the sides of the jars. Bake at 425° F. for 40 minutes. Remove the pan from the oven and let cool.
- Add a thin layer of graham cracker crust to the top of the pumpkin, and a layer of chocolate chips.
- With a cooking torch, lightly melt the top of the chips. Top off with a layer of mini marshmallows and torch until nice and brown, just like S'Mores.
- Serve right away to enjoy the soft melted chocolate and marshmallows, or put a lid on it, refrigerate and enjoy later on.
Enjoy!
Bobbie says
I love the recipes I’ve read. Looking forward to making them.