Open-Faced Pumpkin Pie S’mores You Can Make in the Oven

S’mores in November is the new Christmas in July!

open faced pumpkin pie oven s'mores
Beatriz da Costa

You can turn your pumpkin pie leftovers into s’mores in 15 minutes, no fire required. If you like, drizzle these treats with store-bought caramel, then sprinkle with cinnamon and sea salt.

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Yields: 1 - 6 servings
Total Time: 0 hours 15 mins
1/3 c.


1 tsp.

lemon juice

1 tbsp.

unsalted butter

3 tbsp.

heavy cream

1/4 tsp.

vanilla extract

1/4 tsp.


1/8 tsp.


6 tbsp.

leftover pumpkin pie (no crust)


graham cracker sheets, halved


(1.55-ounce) Hershey's Milk Chocolate Bar




1. To make caramel, in a small saucepan, combine sugar, lemon juice, and Tbsp. water. Bring to a boil over medium-high heat, swirling occasionally to dissolve sugar. Continue cooking and swirling until mixture becomes a medium amber color, about 3 minutes. Remove from heat and stir in butter and cream until incorporated. Then stir in vanilla, cinnamon, and salt. (Cool a small amount of caramel, carefully taste, and add more salt if desired.) Transfer to a heatproof dish and let cool. 

2. Preheat oven broiler. Spread 1 Tbsp. pie onto each graham cracker half and place on a foil-lined baking sheet. Break chocolate bar into its 12 delineated sections. Place 2 sections on each prepared cracker, then top each with a marshmallow.

3. Place pan on middle rack of oven and broil until marshmallows are toasted and chocolate is melted, 1½ to 2 minutes. (Watch closely—marshmallows quickly go from browned to burned!) Transfer s’mores to a serving dish and drizzle with caramel. Top with remaining graham cracker halves, if desired. 

This recipe originally appeared in the November 2020 issue of O, The Oprah Magazine.

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