Pumpkin S'mores Tart

August 30, 2023
This delicious no-bake pie is the perfect mashup of summer s’mores flavor and cozy pumpkin to usher in the fall.

 

 

 

 

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

Directions:

  1. To make the graham crust, stir together the melted butter and graham crumbs in a large bowl. Once they are all moistened, stir in the coconut oil. A little coconut oil helps keep the tart crust together. Press the crust into a tart pan that has a removable bottom (if desired so you can display it). Stick it in the fridge while you make the pumpkin layer.
  2. Add the mascarpone and cream cheese to the bowl of your electric mixer and beat on low speed for 30 seconds. Add in the pumpkin and the condensed milk, mixing until you have a creamy batter-looking mixture. With the mixer on low speed, mix in the sugar and vanilla until combined. Pour the pumpkin into the graham crust and spread it around evenly. Refrigerate for 30 minutes.
  3. To make the ganache layer, add the chopped chocolate to a bowl. Heat the heavy cream over low heat until it warms and bubbles just appear along the edges of the saucepan. Pour the cream over the chocolate and let it sit for 1 minute, then stir continuously until a smooth chocolate ganache forms. Pour it over the pumpkin layer then stick the tart in the freezer for 30 minutes. It is easier to layer the marshmallow on top when it’s super cold.

Marshmallow Meringue

  1. To make the topping, combine the egg whites, sugar, and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slowly at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Spread the marshmallow on the tart with the back of a spoon. You can torch the frosting if you’d like, as well as cover the top in additional graham crumbs.

Recipe Source: https://www.howsweeteats.com/2013/11/pumpkin-smores-tart/

Featured Recipes

View all recipes

The Apple Barrel

OPEN YEAR ROUND
Monday-Sunday: 9:00AM-6:00PM

Apple Barrel Deli
Open Daily: 9:00AM-4:00PM

32 Reeds Gap Rd
Middlefield, CT 06455
Phone: 860-349-6000

more info

Lyman Golf

OPEN YEAR ROUND

Monday-Sunday:
Sunrise-Sunset

700 Main Street
Middlefield, CT 06455
Phone: 860-349-6031

more info

1741 Pub & Grill

OPEN DAILY
Mon-Fri: 11:00AM - 8:00PM
Sat: 10:00AM - 8:00PM
Sun: 11:00AM - 8:00PM

70 Lyman Road
Middlefield, CT 06455
Phone: 860-349-6033

more info

Pick your own

CLOSED FOR THE SEASON

105 South Street
Middlefield, CT 06455
Phone: 860-349-6015

more info
© 2020 Lyman Orchards. All Rights Reserved. 
chevron-down-circle linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram