S’mores Pumpkin Pie

Instructions

Chocolate Graham Cracker Crust:

1. Combine the graham cracker crumbs, butter and sugar in a bowl. Press onto bottom and 1-inch up sides of a greased 9-inch springform pan.

Pumpkin Filling:

1. Heat oven to 325°F.
2. Beat pumpkin and brown sugar in a large bowl until smooth. Add the eggs, cream, pumpkin pie spice and vanilla; beat until blended. Pour filling over crust.
3. Bake for 55-60 minutes or until filling is set in the middle and a knife inserted near the center comes out clean. Cool completely on a wire rack.

Chocolate Mascarpone Mousse:

1. Beat cream in a large bowl until stiff peaks form. Beat mascarpone and sugar in another large bowl until smooth. Gently fold in whipped cream and melted dark chocolate. Spread mousse over pumpkin layer. Cover and refrigerate for 1 hour.

Marshmallow Topping:

1. Combine the egg whites, sugar, cream of tartar and salt in a double boiler or metal bowl over simmering water, whisking constantly until sugar is dissolved and a thermometer inserted into mixture reads 160°F. Remove from the heat. Stir in vanilla. Beat mixture until stiff peaks form. Spread topping over mousse. Using a kitchen torch, toast topping if desired.