Pumpkin S'mores Pie

Directions

To prepare the filling and crust, start by preheating the oven to 350°F.
In a stand mixer fitted with a paddle attachment, add the pumpkin purée, eggs, heavy cream, milk, sugar, pumpkin pie spice, vanilla, and salt. Mix well. Pour the mixture into the pie crust.
Bake 40–50 minutes, making sure the center of the pie still jiggles a little bit. Let the pie cool completely, then refrigerate for at least 2 hours or overnight.
To prepare the ganache, combine the heavy cream and chocolate in a small sauce pot. Heat on medium heat, stirring constantly until they have combined into a silky smooth chocolate. Pour over the cooled pie and spread almost to the edges, leaving just a little of the pie showing.
To prepare the marshmallow topping, put the egg whites and cream of tartar into the bowl of a stand mixer fitted with a wire whip attachment. Start on low speed and slowly increase to the highest speed, whipping until stiff white peaks form. Add the marshmallow cream and mix until incorporated.
To finish the pie, spoon the marshmallow topping on top. Use a crème brûlée torch, if you have one, to toast the marshmallow topping. If not, broil the pie in the oven until it looks like a toasted a marshmallow.