Hiiii. It’s Friday.
Ring the bell. Do the dance. I’ve never been so happy the weekend is here — okay, that’s dramatic, but right now I’m celebrating Friday.
I have a last-minute Thanksgiving dessert idea for your table: a layered, indulgent, and surprisingly easy Pumpkin S’mores Tart. It looks impressive but mostly involves simple assembly.
If you’re tired of pumpkin after seeing it everywhere for months, don’t worry — this tart balances pumpkin with chocolate and marshmallow meringue so it never feels one-note.
I’m partial to just a bite of pumpkin pie on Thanksgiving, but richer pumpkin desserts like cheesecake—or anything with chocolate—are fair game for me. The chocolate component here is essential; it’s what makes the whole thing irresistible.
I’ve been surrounded by ganache lately, and this tart features a silky ganache layer that pairs perfectly with the pumpkin filling and graham crust.
The process is straightforward: make a graham crust, prepare a creamy pumpkin layer, pour a warm chocolate ganache on top, chill, then finish with a toasted marshmallow meringue. No baking required for the tart itself—mostly layering and a little patience while it chills.
This tart is perfect for sharing — or for hiding in the fridge and sneaking slices when no one’s looking. It’s rich, layered, and totally worth the effort.
Pumpkin S’mores Tart
Yield:
6
to 8
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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
Instructions
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Make the graham crust: stir melted butter and graham crumbs in a large bowl until evenly moistened, then stir in the melted coconut oil. Press the mixture into a tart pan with a removable bottom if you have one. Chill in the fridge while you prepare the pumpkin layer.
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Make the pumpkin layer: in the bowl of an electric mixer, beat mascarpone and cream cheese on low for 30 seconds. Add pumpkin puree and sweetened condensed milk and mix until smooth. With the mixer on low, add powdered sugar and vanilla until combined. Pour the pumpkin mixture into the chilled crust and spread evenly. Refrigerate for 30 minutes.
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Make the ganache: place chopped dark chocolate in a bowl. Heat heavy cream over low heat until small bubbles form around the edges. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth. Pour ganache over the pumpkin layer and freeze for 30 minutes to firm the tart before adding the meringue.
marshmallow meringue
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Make the meringue: combine egg whites, sugar, and cream of tartar in a heatproof bowl and set over a double boiler with simmering water. Whisk constantly for 3–4 minutes until the sugar dissolves and the egg whites are slightly warm. Transfer the bowl to a stand mixer fitted with the whisk attachment and beat on low, gradually increasing to high, for 6–7 minutes until glossy and thick. Beat in vanilla for one minute. Spread the marshmallow meringue over the chilled tart and, if you like, torch the top briefly to brown. Optionally sprinkle extra graham crumbs over the top. Store loosely covered in the refrigerator.
Notes
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I appreciate you so much!
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