We combined two of America’s best sweet exports – autumnal pumpkin pie and melty marshmallow s’mores
Prep:5 mins
Makes 8
16 ginger nut biscuits8 marshmallows (vegetarian brand, if required)8 tsp canned pumpkin purée¼ tsp cinnamon
STEP 1Preheat the grill to high and line a baking sheet with parchment. Put 8 ginger nuts on the tray and top with a marshmallow. Grill until the marshmallow is turning brown and melty.STEP 2Mix the pumpkin puree with the cinnamon and put a tsp on each of the remaining ginger nuts.STEP 3Sandwich both together until oozing.
