These pumpkin pie s’mores bring two of my favorite desserts all in one bite. The perfect treat for an autumn bonfire!
It’s my birthday and I’ll blog if I want to. You would blog too if pumpkin pie s’mores happened to you.
So I’m off a day. After traveling down to my roots of NH for the weekend, then recovering from traveling, a Monday post just wasn’t going to happen. So fetch.
But not before Becky and I went to the Maine Wine in the City event, which is how every weekend should truly start. With booze and cheese.
There were lots of blueberry wines, even a warm pumpkin spice wine (not my fav), but the prize winner was hands down the Ram Island Chai Mead from Maine Mead Works. I could have seriously drank that all day, all night, all year. So good!
And now I’m over here stuffing my (pumpkin) pie hole with delicious s’mores.
Remember that time I made caramel apple s’mores? Yeah, it’s kinda like that, but with PIE.
Plus I think it’s some sort of unwritten law or right of passage that if you’re a blogger, you MUST include something pumpkin related before November. I don’t make these rules, I just make s’mores. Effin pumpkin pie s’mores remember.
- 1 sheet cinnamon graham crackers
- 1 tablespoon pumpkin butter
- 1 pumpkin spice marshmallow*
- Break the graham cracker sheet into two halves.
- Spread one half with pumpkin butter, and set aside.
- Roast marshmallow over an open flame until browned to your liking.
- Sandwich marshmallow in between graham cracker pieces.
- Repeat for desired amount of s'mores.
**marshmallows can also be heated in microwave on heat-safe plate for 5 seconds if no flame is available.
And since we had snow…SNOW this weekend, you best believe that fire must be at least 12 feet high for me to stand around it. Plus a few shots of fireball never hurt. If you’re looking for me, I’ll be the girl double fisting pie s’mores and telling you how life-changing every bite is. Someone’s gotta be THAT girl.
Make it a great day!
Pie or s’mores?
Favorite part about fall?