Pumpkin Pie S’mores
CRUST
• Pillsbury® Frozen Pie Sheet
• 1 cup Semi-sweet chocolate chips
FILLING
• 3 1/2 cups Pumpkin puree, canned
• 1 3/4 cups Granulated sugar
• 2 1/2 cups Evaporated milk, canned
• 1 1/3 Tbsp Pumpkin pie spice
TOPPING
• 4 1/2 cups mini marshmallows
• 1 cup Graham cracker crumbs
Directions
CRUST
- Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
- Press dough into bottom of greased 2-inch half hotel pan, sprinkle chocolate chips evenly on top.
FILLING
- Whisk pumpkin puree, sugar, eggs, evaporated milk and pumpkin pie spice together in mixing bowl.
- Pour in pumpkin filling and bake as directed below. Convection Oven* 325°F 50-60 minutes Standard Oven 375°F 65-75 minutes.
- *Rotate pans baked in convection oven one-half turn (180°) after 25 minutes of baking.
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TOPPING
- Remove from oven and immediately sprinkle with marshmallows and crushed graham crackers.
- Bake an additional 2-3 minutes and serve.
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