Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate

I feel as though the holidays snook in the back door on me this year. There I was mowing the grass and lounging at farmer's market sorting through summer's harvest and before I knew it, it was time for windbreaker's and flu shots. But nonetheless, I love the holiday season and the first sighting of fiery leaves are an indication of warm family gatherings, the crackling of fire places and bottomless eggnog and hot chocolate. Check!If you've been following along with me here at The Local Forkful long enough, then you know I'm a believer in eating dessert first, no shame necessary, because my sweet tooth is insatiable and we won't discuss my gummy candy addiction, at least not in this post. Today, I made you a dessert that embodies the spirit of the holiday season to me--I mean, chocolate, pumpkin, graham cracker and marshmallows…how can we go wrong? (we can't.) So dive head first into this delicious little holiday pie infused with some Olive & Sinclair goodness!Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well. To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are 20 awesome blogs sharing 52 recipesThe idea is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home. Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday of this week, so be sure to stop by each one and get some ideas for your own Thanksgiving meal. Be sure to check out today’s recipes for entrees, salads and side dishes.We’ll be posting to social media with the hashtag #blogsgivingdinner. Hope you can join us!Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate2 cups roasted pumpkin or squash (pureed1/2 cup packed dark brown sugar1 tbsp. cornstarch2 tsp. ground cinnamon2 tsp. ground ginger½ tsp. freshly grated nutmegsmidge of kosher salt2 eggs (room temperature)2 tsp. Nielsen Massey Vanilla1 cup miniature marshmallowsTemper Chocolate1.5 ounces %67 Olive & Sinclair Chocolate1 tsp. vegetable oilGraham Cracker Crusts1 1/2 cups crushed graham cracker3 tbsp. AP flour2 tbsp. granulated sugar2 ounces unsalted butter (melted)smidge of kosher saltmethod1. Using your fingers, combine graham cracker, flour, salt, sugar together and add butter one tablespoon at a time until mixture holds ball form when squeezed, set aside. Meanwhile, whisk together salt, pumpkin, sugar, cornstarch, cinnamon, ginger, nutmeg, vanilla and eggs in a bowl until smooth; set aside.2. bring a small pot of water to a rolling simmer. chop the chocolate up and place it into a non-reactive metal bowl with the oil. stir chocolate with wooden/plastic spatula until chocolate is smooth, remove from heat and set aside.Do not leave unattended.3. Heat oven to 375°. Place 3 tbsp of crust mixture into the bottom of a cupcake pan and using your fingers press the mixture around the sides and leave a pool in the center to pour the pie mixture into.Pour filling into crust; drop a dollop of chocolate into the center and swirl a toothpick around to create a design, bake until a toothpick comes out clean when inserted into the middle, but avoid piercing an area with chocolate. about 20 minutes.4. Turn your oven on low broil or whip out your blow torch and go to town. While waiting for the oven to come up to temp, strategically place marshmallows on the top of the mini pies. Place under broiler with the door cracked and wait, do not walk away from the pies, once they are a light brown, remove and let cool to room temperature before serving. And I always recommend a scoop of ice cream. Here is the rest of today's menu. Go check out what the other bloggers are providing for your holiday feast!DessertGrandma's Pecan Pie from The Wetherills Say I DoPumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking SpotGluten-Free Apple Berry Crumble from Twin StripePaleo Pumpkin Pudding from Wit Wisdom FoodCranberry Almond Coconut Bars from Love & FlourTorched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local ForkfulPoached Pears with Salted Maple Caramel Syrup from Home at SixSweet Potato Pie from Think FruitfulNutella Pumpkin S'mores Tart from bethcakesGluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.Drunken Pecan Pie Bars from The Speckled Palate