Pumpkin S’mores Tart |with Plant-based substitutes|

by soulfulpalate
pumpkin s'mores tart

Fall season means centering attention to pumpkin dishes. And why not? Eating seasonal foods should be on top of everyone’s list. Also, if you are a chocoholic like me, this tart is a must-try for you not only during the fall season but any time of the year. I didn’t know that the combination of s’mores and pumpkin would taste so good. There is something super comforting about the classic buttery crust and luscious smooth pumpkin filling. This Pumpkin S’mores Tart is a pure pleasure for those who love lazing around mild chilly fall days and nights.

Why you should try making this classic fall dessert?

There are many reasons to fall in love with my Pumpkin S’mores Tart recipe. However, I will state a few to inspire you to make it right away.

  •  The tart is super simple to assemble as long as you have a nice tart shell to pop out the tart base easily. Graham crackers and melted butter are all you need to get the headstart on this recipe. And as we step into the winter months, having S’mores making kit is a necessity. So you will probably have all ingredients to make this dish right now, I assume.
  • Pumpkin tart means pumpkin puree is indispensable and if you don’t want to sweat out in the kitchen, please use pumpkin puree by all means. Although, if you are into pumpkin carving and jack-o-lanterns, then using scooped-out stuff to make your pumpkin tart filling is a fun fall activity. 
  • Every year, we love going to a pumpkin patch for an enjoyable photo session and handpick pumpkins of our choice. And then decorating those pumpkins to show off home decor skills is my thing. I make sure to put the pumpkins to their best use by making yummy fall desserts like this Pumpkin S’mores Tart. So you see, this tart goes a long way in making special memories. 
  • Since this is a S’mores recipe, we have to use chocolate and marshmallows. Many would argue that marshmallows aren’t vegan, but thank goodness we have so many plant-based ingredients now accessible to us. Just look for it in the plant-based aisle of your local grocery store. Or order online. You will be surprised how many vegan options are now available for us to use. Who knows, you will find your creative calling by looking at some of the other amusing ingredients. Soft pillowy marshmallows that melt in your mouth give perfect texture against buttery graham crust and pumpkin-spiced filling.
  • My idea is to feel less guilty when enjoying a delectable dessert like this one. And if the dessert has an option to reduce the calories further, I give it way more respect. And this one hits the spot pretty well by having chocolate ganache made in boiling water rather than full-fat milk or cream. Not only it tastes heavenly, but it also reduces sugar content drastically. 

If you are still not convinced to make this tart, then remember, you live only once. Life is too short to contemplate your happiness only in big things and neglect mini desires like enjoying a fall dessert. More than that, the magical fall season is short-lived. So make it a complete success while you still can! After all, carotenoids from all that pumpkin flesh count to good nutrition too. If you love pumpkin desserts, try my healthy plant-based twist on traditional Pumpkin Pie.

Special considerations to keep in mind while making Pumpkin S’mores Tart:

  • Using a tart shell with a removable rim will be extremely helpful to get that nice crisp-looking tart edges. I use this one for almost all my tart recipes. Make sure to let the crust set entirely in the refrigerator before adding the filling and then further refrigerate to allow more time to develop. 
  • I recommend using agar-agar powder (vegan gelatin) and corn starch to get a perfectly smooth texture of pumpkin filling. I tested this recipe with just corn starch, and the pumpkin filling fell apart. The layers didn’t blend that well. So make sure to set pumpkin filling fully. (You can guess by now that it’s all about setting the different layers in this recipe)
  • If you are big on milk chocolates, then use that for making your ganache. However, I am a dark chocolate lover and prefer to reduce sugar content as much as possible in my desserts. Also, using water instead of milk or cream is an excellent way of saving some calories. Again, you can choose to go the traditional route by using full-fat cream to set your ganache. But let me be aware you, the difference in taste doesn’t vary greatly, and the tart feels much lighter overall.
  • I placed marshmallows in the center of the tart right before serving. I don’t have a blow torch to toast the top, so I decided to broil the tart for a few seconds just until marshmallows turned toasty. However, later on, I realized it was a mistake because the slice was hard to separate when it was time to serve due to sticky marshmallows. So rather than putting all your marshmallows on the tart at once, I would suggest placing the desired amount of marshmallows on each slice and then placing it in the oven to broil just for a few seconds. Alternatively, you can place toasted marshmallows in a separate serving bowl, and when serving each slice, use a desirable amount of the toasted marshmallows over it. This way, you save a lot of hassle while serving the dessert. 
pumpkin s'mores tart

Pumpkin S'mores Tart

Fall season means centering attention to pumpkin dishes. And why not? Eating seasonal foods should be on top of everyone’s list. Also,… Desserts fall dessert, pumpkin tart, s'mores tart, healthy dessert idea, chocolate dessert European Print This
Serves: 5-6
Nutrition facts: approx. 300 calories 30 grams fat


  • For Crust:
  • 1 pack of graham crackers (400 g)
  • 3/4 cup melted butter, unsalted
  • 1 tsp pumpkin spice
  • 1 tsp vanilla essence
  • a pinch of salt
  • For Pumpkin Filling:
  • 2 cups pumpkin puree
  • 1/3 cup maple syrup
  • 1 tbsp pumpkin spice or 1 tbsp allspice along with 1 tsp ginger powder
  • 2 tsp vanilla essence
  • 1 tbsp Miso paste
  • 1/2 cup Cashewnuts, pre-soaked in hot water
  • 2-4 tsp corn starch powder
  • 1-2 tsp agar-agar powder/ gelatin
  • For Ganache:
  • 1 liter hot boiling water
  • 1 1/2 cup dark chocolate chips (70% dark)
  • Topping:
  • Marshmallows, as per choice


  1. Prepare the tart shell by greasing it with butter. 
  2. In a food processor, pulse together graham crackers and melted butter. The mixture should hold together like kinetic sand. If you do not have a food processor, use a ziplock bag and rolling pin to crush the crackers. Then mix in the melted butter to make the crust.
  3. Spread the cracker mixture evenly in the greased tart shell. Using your fingers, press the mixture tightly against the surface of the tart shell. Make sure to evenly distribute the mixture all over the surface, especially around the edges.
  4. Refrigerate the tart base for at least an hour to set completely.
  5. Prepare the pumpkin filling by blending all the ingredients except agar-agar powder (gelatin) under the pumpkin filling section in the ingredient list.    
  6. Mix in agar-agar powder or vegan gelation in 4 tbsp hot boiling water. Once dissolved, add it to the pumpkin filling mixture and stir to blend it in.
  7. Transfer the pumpkin filling mixture to the prepared tart base and spread it evenly across the crust using a spatula or palette knife.
  8. Place it into the preheated heated oven at 350 degrees Fahrenheit or 177 degrees Celsius for about 25 minutes. 
  9. Meanwhile, prepare the dark chocolate ganache by adding hot boiling water to chocolate chips in a heat-proof bowl. Mix it thoroughly and let it cool down gradually but let it not set (keep whisking in between to keep the consistency runny). 
  10. Once out of the oven, the pumpkin filling in the tart will continue to cook. Keep it aside to cool down, and then transfer it to the coolest section of your fridge to cool down completely. 
  11. Once both the things have cooled down, pour the chocolate ganache over the pumpkin filling layer and spread evenly on top.
  12. Refrigerate the tart for at least 2-4 hours or overnight for best setting results. 
  13. You can check with a small finger test to check if the ganache has been set or not. Very gently press down the middle of the tart and see if your finger is sinking in or making a gradual bump. If the ganache feels soft, it has set. However, it needs more time to set if it feels wet. So watch out for that ganache, please!
  14. When ready to serve, quickly toast each marshmallow for a few seconds using a skewer over the stovetop and place on the sliced tart. Alternatively, serve the desired amount of pre-toasted marshmallows in a serving dish along with the sliced tart. The person enjoying the dessert can use as much as they want over their slice.


  • If making way more in advance, then you can certainly freeze the tart after step 7. Then on the day of serving this dish, you can continue from step 8. Remember, you will still need time to allow the ganache to set. If you can't do it overnight, give at least 2-4 hours to set completely.
  • You can enjoy this dessert for up to 4-5 days when kept in the coolest section of your fridge. Also, you can freeze the leftover tart for up to six months. Just bake in the preheated oven at 350 degrees Fahrenheit or 177 degrees Celsius for 5 minutes or until it's relatively thawed.
  • To make this dish entirely plant-based and vegan, you can substitute regular dairy butter with vegan butter or avocado oil.
  • I used regular marshmallows to prepare this tart. However, now plant-based options are available. So to keep the dish entirely plant-based, you can certainly use those.

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