Hiiii. It’s Friday.

pumpkin s'mores tart I howsweeteats.com

Ring the bell. Do the dance. I’ve, like, never been so happy that the weekend is here.

Well, okay, yes I have but I’m dramatic and my world always revolves around what’s going on rightthisminute. In short… Friday, I love you.

I’ve got a last minute Thanksgiving dessert for your pretty little table! It’s layered and delicious and super easy despite the layers of deliciousness.

But oh wait. You’re probably over pumpkin since it’s been shoved in your face for the last three months. THANKS UNIVERSE.

That’s okay. I can finish this on my own.

pumpkin s'mores tart I howsweeteats.com

I love a bite of pumpkin pie on Thanksgiving but that’s where I leave it at: a bite. I’m not really interested in a whole slice. Now pumpkin cheesecake? That – I can eat a whole slice. Pumpkin s’mores cupcakes? I could handle one or two.

It’s the chocolate. I neeeeeeed the chocolate to fully settle into my food coma.

Speaking of chocolate, I’ve basically been living in a giant vat of ganache for the last two weeks and it started with this. Yesterday I made a bunch of ganache for cookies and today I think I’m just going to take a little swim in it. You know. Doggie paddle.

pumpkin s'mores tart I howsweeteats.com

So all you gotta do is make a few things and pour them into this crust. There is no baking. Just lots of layering. Lots of bowl licking. Lots of spatula slurping.

That sounds terrible. I apologize.

pumpkin s'mores tart I howsweeteats.com

But this tart?

Totally face smash worthy.

DO IT.

pumpkin s'mores tart I howsweeteats.com

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Pumpkin S'mores Tart

Yield: serves 6 to 8

Total Time: 1.5 hours

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:

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. I find that 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.

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.

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. I find it easier to layer the marshmallow on top when it's super cold.

marshmallow meringue
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 slow 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. I stored this in the fridge with a layer of plastic wrap loosely over top.

pumpkin s'mores tart I howsweeteats.com

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74 Responses to “Pumpkin S’mores Tart.”

  1. #
    1
    Tracy | Peanut Butter And Onion — November 22, 2013 @ 7:51 am

    THis dessert is insane…. great pictures!!

    Reply

  2. #
    2
    Tina Muir — November 22, 2013 @ 7:52 am

    Yum, yum yum! Yet another delicious way to incorporate pumpkin into this season!

    Reply

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    3
    Taylor @ FoodFaithFitness — November 22, 2013 @ 7:57 am

    Words. Can. Not. Describe. This dessert is like pumpkin pie on steroids, and it is everything I have ever wanted on one plate. I’m all over this!

    Reply

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    4
    Jennifer @ Peanut Butter and Peppers — November 22, 2013 @ 7:58 am

    Oh my gosh! What a great recipe and so fun! I am loving the meringue topping! This would be so perfect for serving on turkey day! I can only imagine the smiles and joy this tart would bring!!

    Reply

  5. #
    5
    Meg Jones | The Spatularettes — November 22, 2013 @ 8:04 am

    shut the f up, this is so beautiful i can’t even stand it. foodporn at its finest. woah.

    Reply

  6. #
    6
    Angela @ Eat Spin Run Repeat — November 22, 2013 @ 8:13 am

    Oh my gawwwwwwwwwwsh, this looks phenomenal. Thank you for the eye candy this morning, which now has me drooling lol! And for the record, one can never have too much pumpkin!

    Reply

  7. #
    7
    Belinda@themoonblushbaker — November 22, 2013 @ 8:21 am

    I think it would be impossible not to smile at the sight of this tart!

    I love the fluffy addition, it always make pies seem “lighter”

    Reply

  8. #
    8
    Molly @ Yes to Yolks — November 22, 2013 @ 8:24 am

    This looks amazing! I am TOTES with you on the pumpkin pie thing. I would much rather have chocolate pecan pie…or THIS tart. I just love the height of that meringue!

    Reply

  9. #
    9
    Michelle @ A Healthy Mrs — November 22, 2013 @ 8:27 am

    Delicious! Much more appealing to me than pumpkin pie!

    Reply

  10. #
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    Laura (Blogging Over Thyme) — November 22, 2013 @ 8:48 am

    Ummm..yes! This is stunning Jessica. Nothing is more impressive, at least to me, than a massive pile of meringue. Love how you turned this concept into a tart.

    Ganache is one of my favorite things to make. So shiny and decadent. I want a chocolate ganache face mask. They probably do that somewhere.

    Reply

  11. #
    11
    Tieghan — November 22, 2013 @ 8:50 am

    Yes, I am totally doing the Friday dance. Thank good!!

    And thank god for this tart and that mile high topping!

    Reply

  12. #
    12
    Alexis @ Hummusapien — November 22, 2013 @ 8:59 am

    I totally have those same plates! Target??

    Reply

    • Jessica — November 22nd, 2013 @ 10:55 am

      i think they are from target!

      Reply

  13. #
    13
    Erin | The Law Student's Wife — November 22, 2013 @ 9:02 am

    This pie is every reason I’ve needed and more to get myself a kitchen torch! Also, if you want to keep up the pumpkin, I support you. Maybe I’m a yellow squash freak, but totally not over it yet!

    Reply

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    14
    Erin @ The Speckled Palate — November 22, 2013 @ 9:48 am

    Welp, I know what I’m making this weekend… and I bet it will be divine. Because you kind of can’t beat anything that involves s’mores, right? Right.

    Reply

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    15
    Yankee Kitchen Ninja — November 22, 2013 @ 9:49 am

    Pumpkin pie ain’t my thang either — in fact, I dont’ think I know ANYONE that really likes it. So how did it become such a tradition? I think this would be a much better substitute.

    Reply

  16. #
    16
    Melissa — November 22, 2013 @ 9:52 am

    Yum, this seriously looks incredible and I absolutely love the addition of the marshmallow meringue!

    Reply

  17. #
    17
    Katie — November 22, 2013 @ 10:13 am

    So prettttty! I love that big pile of meringue on top.

    Reply

  18. #
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    Brie @ Entrée the Giant — November 22, 2013 @ 10:20 am

    Um, may I tell you how perfect the ratio of fluffy marshmallow meringue to the rest of the tart is?!

    Reply

  19. #
    19
    DeLallo Foods — November 22, 2013 @ 10:31 am

    This looks AMAZING. Definitely going to cause some food comas this holiday!

    Reply

  20. #
    20
    kat — November 22, 2013 @ 10:38 am

    wow – that looks simple and so impressive! Do you think it would be ok to put the tart inthe oven to brown the meringue?

    Reply

    • Jessica — November 22nd, 2013 @ 10:54 am

      I honestly don’t know a thing about browning meringue in the oven – maybe if you did it quickly under the broiler?

      Reply

    • Annie @ Annie's City Kitchen — November 22nd, 2013 @ 11:12 am

      Hey Kat!
      I’ve actually browned meringue using the broiler before. Just keep your eye on it closely, it’ll brown pretty quick. But it works like a charm!

      Reply

  21. #
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    Mallory @ Because I Like Chocolate — November 22, 2013 @ 10:49 am

    Impressive meringue! I would eat this over pumpkin pie any day!

    Reply

  22. #
    22
    Annie @ Annie's City Kitchen — November 22, 2013 @ 11:11 am

    You are my savior! I’ve been looking for a good dessert but I really didn’t want to make a traditional double-crust pie. This is SO perfect!

    Reply

  23. #
    23
    Zainab @ Blahnik Baker — November 22, 2013 @ 11:19 am

    Hi. You are awesome just like Fridays. This tart is unbelievable!!

    Reply

  24. #
    24
    allie@sweetpotatobites — November 22, 2013 @ 12:03 pm

    love the pics! and the marshmallow meringue just takes it over the top.

    Reply

  25. #
    25
    Beth @ bethcakes — November 22, 2013 @ 12:06 pm

    Oh. My. S’mores. I can’t even. I thought I had all my Thanksgiving things planned out, but now I just don’t know because I really want this. It looks soo beyond incredible!

    Reply

  26. #
    26
    Ashley — November 22, 2013 @ 12:26 pm

    OMGaaawd that photo just before the recipe. KILLER. Face smash is right.

    Reply

  27. #
    27
    Colleen — November 22, 2013 @ 12:44 pm

    Beautiful!!!!!!!!!!!!!!! I may make this–totally different than the norm and I like different!

    Reply

  28. #
    28
    Averie @ Averie Cooks — November 22, 2013 @ 1:50 pm

    The chocolate ganache, the marshmallow meringue, the lightly torched tips and tops of it, wow!!! I need a torch. I don’t have one…I need to change that asap b/c I envision myself making tons of meringue just to torch it. Or creme brulee. This is a gorgeous tart! Pinned! And yes to chocolate to fully settle into the food coma!

    Reply

  29. #
    29
    Katrina @ Warm Vanilla Sugar — November 22, 2013 @ 2:05 pm

    I love this idea!! I love all the marshmallow meringue on top!!

    Reply

  30. #
    30
    Maura — November 22, 2013 @ 2:52 pm

    Do you think I could make this a few days ahead (like, Monday or Tuesday)?

    Reply

    • Jessica — November 22nd, 2013 @ 9:23 pm

      i feel like mon/tues would be pushing it a little. if you made it weds afternoon or evening i think you’d be good.

      Reply

      • Vicki — November 27th, 2013 @ 4:19 pm

        Does the meringue hold up ok in the refrigerator, or does it break down? I’m thinking about making the tart tonight and and the meringue tomorrow, but I have to drive two hours to my Thanksgiving destination and it will probably need to be refrigerated when I arrive.

  31. #
    31
    Leah — November 22, 2013 @ 3:25 pm

    those peaks look amazing!!!

    Reply

  32. #
    32
    Lindsay — November 22, 2013 @ 3:34 pm

    i need this. LOVE the coconut oil in the crust! My friend is a caterer and makes his graham crusts with butter and white chocolate! He said the white chocolate helps hold the shape really well and it tastes amazing…you can’t really taste the white chocolate it’s just super rich and not as crumbly as when you use just butter

    Reply

  33. #
    33
    Abbie @ Needs Salt — November 22, 2013 @ 3:40 pm

    AAAAH. Dude. Meringue. Pumpkin. Chocolate.
    ….are you serious? This is crazy awesome.
    Pinned.

    Reply

  34. #
    34
    Erin @ The Spiffy Cookie — November 22, 2013 @ 4:06 pm

    Oh how do you make pumpkin pie better? Put s’mores on top obviously!

    Reply

  35. #
    35
    Yum Yucky — November 22, 2013 @ 4:06 pm

    It’s eye-poppin’ delicious. Yes indeed.

    Reply

  36. #
    36
    Niki — November 22, 2013 @ 4:27 pm

    Oh my…. this looks incredible!!!

    Reply

  37. #
    37
    jax — November 22, 2013 @ 4:45 pm

    i hate you so much.
    how am not going to put on my winter layer when you make up recipes like this?!?
    diet starts on monday! har har har.

    Reply

  38. #
    38
    Alexe @ Keys to the Cucina — November 22, 2013 @ 5:04 pm

    Wow this looks amazing and is getting me in the Thanksgiving spirit!!

    Reply

  39. #
    39
    jessica@stuckonsweet — November 22, 2013 @ 5:05 pm

    As you said, I want to stuff my face in this!

    Reply

  40. #
    40
    Melissa @ Treats With a Twist — November 22, 2013 @ 5:41 pm

    THAT’S what I want! I NEED the chocolate!

    Reply

  41. #
    41
    Ruby @ The Ruby Red Apron — November 22, 2013 @ 6:20 pm

    that marshmallow meringue is total perfection!

    Reply

  42. #
    42
    Rin — November 22, 2013 @ 6:35 pm

    I’m dying how I want it! But I can only draw….)
    http://instagram.com/p/hCKrkLGI3W/
    Your blog is so inspiring!

    Reply

    • Jessica — November 22nd, 2013 @ 9:22 pm

      that is so awesome!!

      Reply

      • Rin — November 23rd, 2013 @ 4:30 am

        Is it ok to use some of your photos as references? I like to draw food so much)

  43. #
    43
    JC — November 22, 2013 @ 6:55 pm

    Would sour cream, extra cream cheese, and/or unsweetened whipped cream work as a substitute for the mascarpone? I never have any on hand because I only use it in your recipes and it’s expensive!

    Reply

    • Jessica — November 22nd, 2013 @ 9:21 pm

      i would go with extra cream cheese! :)

      Reply

  44. #
    44
    Laura — November 22, 2013 @ 9:11 pm

    Seriously, just when I think I’m totally over seeing pumpkin recipes on food blogs, you post this…looks amazing!!

    Reply

  45. #
    45
    Heather — November 23, 2013 @ 3:13 am

    That is one beautiful creation.

    Reply

  46. #
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    katie — November 23, 2013 @ 9:26 am

    Ummm this looks divine. I have a tart pan and have only used it once. That must change soon!

    Reply

  47. #
    47
    Bianca @ Confessions of a Chocoholic — November 23, 2013 @ 1:59 pm

    Love that this is a no bake dessert. I’m like you – I only want a bite of pumpkin pie. But I would like a ginormous slice of this!

    Reply

  48. #
    48
    Samantha — November 23, 2013 @ 4:50 pm

    I might be the only person thinking this, and people probably want to attack me, but could I leave out the pumpkin and just do more cream cheese for a cheesecake like base? I hate pumpkin (cue jaws dropping)
    :(

    Reply

    • Jessica — November 23rd, 2013 @ 5:54 pm

      what if you double the ganache and leave out the pumpkin??

      Reply

  49. #
    49
    Bianca — November 23, 2013 @ 5:21 pm

    Even tho it tastes delicious there is no way it looks like this. My crust stuck to the glass pie dish I used. The pumkin was fine. The mirangue did not peak with these directions. I could not get it as stiff as you have here. Did you forget some steps? Cause it is tasty but right now on my plate it looks like a cobbler.

    Reply

    • Jessica — November 23rd, 2013 @ 5:57 pm

      yeah a graham crust is very tricky to get out of a pie dish – that’s why the recipe calls for a tart pan, so you can just lift the whole thing out and slice from there. As for the meringue, I use the recipe pretty often on my blog and all of the steps are there. Did you whisk for a full 4 mins then beat on high for a full 7? Even still, meringues can be tricky, like if there is one drop if egg yolk in them, sometimes they won’t set. But all the steps are there!

      Reply

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    Jessica @ Floptimism — November 23, 2013 @ 7:46 pm

    Pumpkin + Chocolate is one of my absolute latest obsessions, and the fact that you added the other s’mores flavors in there…and then made it look as completely indulgent as you did…I’m in love with this pie. I shared it with my readers on my blog’s Weekend Wrap-Up today, and wanted to stop by with the link to the post and to thank you for another incredible recipe! I can’t wait to try it!

    http://www.floptimism.com/2013/11/weekend-wrap-up-back.html

    Reply

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