I got the original recipe on-line as I was researching various dishes that included pumpkin. I thought the combination of s'mores and pumpkin made for the perfect bridge between Summer and Fall. This is a very simple recipe and if you are used to making a lasagna (layering the ingredients), this will truly be a cinch! I have modified the original recipe to the version below to account for more fall spices and a bit less sweetness.
Ingredients:
- 1/2 c butter
- 2 1/2 15 oz cans pumpkin puree
- 1 14 oz can, sweetened condensed milk
- 2 t cinnamon
- 1 t ground ginger
- 1 t ground cloves
- 1 c graham cracker crumbs
- 1 box whole graham crackers (approximately)
- 1 package mini-marshmallows
- 1 1/2 c dark (or semi-sweet) chocolate chips
Directions:
Preheat over to 450F.
In a small saucepan on medium heat, combine the butter, pumpkin mix, condensed milk, cinnamon, ginger and cloves and bring to a boil. Remove saucepan from heat and stir in Graham cracker crumbs. Place aside.
Line a 9x12 baking pan with parchment or waxed paper.
Line bottom of pan with graham crackers side by side ensuring that the entire pan is covered. Pour 1/3 of the pumpkin mix onto the graham crackers and spread evenly using a small offset spatula or the back of a spoon. Top the pumpkin mix with 1/3 of the mini-marshmallows, ensuring it is as even as possible. Sprinkle evenly 1/3 of the chocolate chips over the mini-marshmallows. Repeat until you have 3 layers (similar to constructing a lasagna).
Bake for 4 minutes at 450F and place gently on counter when taking it out of the oven.
Let it cool and set for at least an hour to firm up otherwise it will not cut well into squares. After cutting in to individual portions, I like to microwave it for 20 seconds to so that the chocolate and marshmallows melt a bit.