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Marshmallow pumpkin pie pinterest

Marshmallow Pumpkin Pie

A delectable dessert that combines the familiar warmth of pumpkin with the pillowy sweetness of marshmallows for a treat that's guaranteed to become your new holiday favorite. This marshmallow pumpkin pie transforms the traditional dessert with a fluffy texture and perfect balance of spices.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Plate
  • Mixing Bowls
  • Kitchen Torch (Optional)
  • Measuring Cups and Spoons
  • Whisk

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs about 10 full sheets
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 1 pinch salt

For the Pumpkin Filling

  • 15 oz pumpkin puree not pumpkin pie filling
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup evaporated milk

For the Marshmallow Topping

  • 4 cups mini marshmallows or 16 large marshmallows
  • 2 tbsp butter
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly moistened.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to create an even, compact layer.
  • Bake the crust for 8 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
  • In a large mixing bowl, whisk together the pumpkin puree and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition.
  • Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt. Gradually add the evaporated milk while whisking continuously to prevent lumps.
  • Pour the pumpkin filling into the pre-baked graham cracker crust. Smooth the top with a spatula.
  • Bake at 350°F for 45-50 minutes, or until the center is almost set but still slightly jiggly. A knife inserted 1 inch from the edge should come out clean.
  • Allow the pie to cool completely at room temperature, about 2 hours.
  • Once the pie is completely cooled, prepare the marshmallow topping. In a microwave-safe bowl, combine mini marshmallows and butter.
  • Microwave in 20-second intervals, stirring between each, until marshmallows are melted and smooth, about 1-1.5 minutes total. Stir in vanilla extract immediately.
  • Pour the marshmallow mixture over the cooled pumpkin pie, using a spatula to spread it to the edges in decorative swirls.
  • For an extra-special presentation, use a kitchen torch to lightly toast the marshmallow topping until golden brown. Alternatively, place under a broiler for 1-2 minutes, watching very carefully to prevent burning.
  • Let the pie set for 10 minutes before slicing and serving.

Notes

For a gluten-free version, use gluten-free graham crackers. You can substitute coconut milk for evaporated milk for a dairy-free alternative.
Bring your eggs to room temperature before mixing for a smoother filling that bakes more evenly.
The marshmallow mixture sets quickly, so work fast when spreading it on the pie.
Shield the crust with aluminum foil if it starts browning too quickly during baking.
For clean slices, dip your knife in hot water and wipe clean between each cut.

Nutrition

Calories: 385kcalCarbohydrates: 56gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 280mgFiber: 2gSugar: 42gVitamin A: 110IUCalcium: 15mg
Keyword Pumpkin Pie, Marshmallow Pie, Thanksgiving Dessert, Holiday Pie
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