mini s'mores pumpkin pies

looking for a fun twist on that classic holiday dessert? these are yummy, transportable, and the perfect portion to satisfy your sweet tooth.

ingredients

For Crust

• 1/2 box (12 cookies) graham crackers, finely chopped (about 1 1/2 cups crumbs)
• 1 tablespoon brown sugar
• 5 tablespoons unsalted butter, melted

For Chocolate Layer

• 2 of your favorite chuao bars (we used sweet & salty)

For Pumpkin Filling

• 1 1/2 cups pumpkin puree
• 2 large eggs
• 3/4 cup brown sugar
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon pumpkin spice
• pinch salt

For Marshmallow Topping

• mini marshmallows (about 9 per mini pie)

Instructions

1. Preheat oven to 350 degrees F.
2. To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press crumb mixture into the bottom of each cupcake liner. It helps to use a spoon to press it down.
3. Place one square of chocolate on top of graham cracker crust. 
4. To prepare pumpkin filling, whisk pumpkin with eggs until smooth. Whisk in sugar, cream, milk, spices, and salt until evenly incorporated. Pour over the crust and chocolate square until a little below the top. Bake for 30 minutes or until center is just set. Remove from oven and let cool completely.
5. Set oven to broil.
6. Place mini marshmallows on top of each pie, making a cute little mound. Broil for about 30 seconds, rotate to avoid charring. Watch these carefully so they don't burn. Remove from over. Let cool. 

Enjoy!