Mason Jar Pumpkin S'Mores

A fall gathering isn't complete without a pumpkin treat. This recipe straight from the South on Main kitchen is out of this world delicious with a simple Southern presentation everyone will love. After all, everything is better in a Mason jar, right?

Pumpkin S'Mores

Pumpkin S'Mores

Photo by: Hortus Ltd.

Hortus Ltd.

Ingredients:

  • 1 can pumpkin
  • 2-1/2 cups heavy cream
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 2 cups graham cracker crumbs
  • 1 cup chocolate sauce
  • 1 cup marshmallow fluff
  • 4 eight-ounce Mason jars

Instructions:

Combine pumpkin, 1/2 cup cream, vanilla, spiced and brown sugar in a pan. Cook until sugar is melted and well combined. Cool completely. Whip the 2 cups cream to stiff peaks. Gently fold into pumpkin mixture. Place in a pastry bag or Ziploc. Cut the tip of the bag. Fill each Mason jar about 1/3 of the way with the pumpkin mix. Next fill with a layer of graham cracker crumbs then a layer of chocolate sauce. Repeat these three layers until the jar is 3/4 of the way full. Finish with a layer of fluff. Using a torch, brûlée the top of the marshmallow and serve.

Chef Matt Bell at Work

Chef Matt Bell at Work

Photo by: Hortus Ltd.

Hortus Ltd.

If you can, toast the marshmallow tops of your Pumpkin S'more Jar.

Note: If you are growing your own pumpkins this year, feel free to substitute the can of pumpkin with some of your own harvest. Follow these simple instructions if you opt to take a trip to the pumpkin patch.

Pick a sugar or pie pumpkin (these are smaller than carving pumpkins with more flavor and less fibrous) from your patch and give it a good scrub. Half the pumpkin and use a serrated spoon to scrape out the seeds and fibers. Place the pumpkin halves, cut side down, in a baking dish with a thin layer of water. Cover the dish tightly and bake at 325 degrees until the pumpkin is fork tender. Once the pumpkin has cooled scoop out the remaining flesh. 

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