- 500g ready-made dessert pastry
- 1 large pumpkin, quartered
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 4 tbsp maple syrup
- 6 tbsp caster sugar
- 3 large free-range eggs, beaten
- 200ml double cream
- To assemble the s'mores:
- 10 Graham Crackers (or any salted cracker you prefer!)
- 2 bars dark chocolate
- 5 marshmallows - your choice on the size!
- Warm caramel, for drizzling
- Preheat the oven to 200ºC.
- Roll the pastry. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.
- Lay the pumpkin in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC.
- Allow the pieces of pumpkin to cool. Don't forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whiz until smooth.
- Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.
- Fill the cooled tart case with the mix and bake for 45 minutes.
- Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
- Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.
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