Okay, picture this: I’m On Thanksgiving morning, the smell of cinnamon and cloves is wafting through the house, and everyone’s happy. What is buzzing with excitement? This year, you’re not pulling out the same old pumpkin Pie Recipe. Nope, you’re surprising everyone with a surprise.What is Marshmallow Pumpkin Pie?. This isn’t your grandma’s pie (sorry, Grandmama Is it like pumpkin pie and s’more had a baby, and that baby is pure deliciousness? What is a pumpkin filling with marshmallow topping? How do you make a golden brown cake in the Is it easier than you think to make a dessert? Is apple pie more delicious than a traditional pie?
What is Marshmallow Pumpkin Pie?
What exactly is the meaning of “whatis a What is Marshmallow pumpkin pie?? It’s essentially a classic pumpkin pie with a twist – a generous layer of marshmallows baked right on top! Think of it as the comforting familiarity of pumpkin pie meets the playful sweetness of marshmallows. It starts with a buttery, flaky crust (you can use store-bought, I won’t judge!), followed by a creamy, spiced pumpkin filling. But here’s where the magic happens: before baking, you cover the whole thing in mini marshmallows. As it bakes, the marshmallows puff up, melt slightly, and toast to a beautiful golden brown. The result? A pie that’s both comforting and exciting, with a delightful mix of textures and flavors. It’s really pumpkin pie elevated to the next level, and my family adores it! You get that classic pumpkin flavor, but with added pizzazz.
Why you’ll love this recipe?
Where do I start?What is Marshmallow Pumpkin Pie? is a total game-changer. What I love most about this is the flavor – the warm spices of pumpkin pie combined with the gooey sweetness of toasted marshmallows is just an irresistible combination. It’s comforting, it’s decadent, and it’s surprisingly addictive.
But beyond the amazing taste, this recipe is incredibly simple to make. If you can whisk ingredients together and sprinkle marshmallows, you can make this pie. It’s a great one for getting the kids involved, too. They love helping with the marshmallow part, obviously! And let’s talk about cost-efficiency. Pumpkin puree is super affordable, especially around the holidays, and marshmallows are a budget-friendly treat. This pie is definitely a crowd-pleaser that won’t break the bank. Plus, its versatility is amazing. I love serving it warm with a scoop of vanilla Ice Cream, but it’s also delicious cold straight from the fridge (don’t judge!). You can even crumble it over yogurt for a fun breakfast treat. I know, I know – pumpkin pie for breakfast sounds a bit crazy, but trust me, it works! It’s just so much more memorable than traditional pumpkin pie. It is a fun twist on pumpkin cheesecake as well!
How do I make Marshmallow Pumpkin Pie?
Quick Overview
Making this What is Marshmallow Pumpkin Pie? is easier than you think! First, you’ll prepare your pie crust (store-bought or homemade, your choice!). Then, whisk together the pumpkin filling ingredients until smooth and creamy. Pour the filling into the crust, top generously with mini marshmallows, and bake until the filling is set and the marshmallows are golden brown and gooey. Let it cool completely before slicing and serving. The best part? It looks way more impressive than it actually is. This method is special because it is so darn easy!
Ingredients
For the Crust:
* 1 (14.1 ounce) package refrigerated pie crusts, or your favorite homemade pie crust recipe. Honestly, sometimes store-bought is a lifesaver!
* 1 tablespoon all-purpose flour, for dusting. This prevents sticking!
For the Filling:
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!). Make sure it’s pure pumpkin! * 1 (14 ounce) can Sweetened Condensed Milk. This is key for the creamy texture. * 2 large eggs. Use room temperature eggs for better blending. * 1 teaspoon ground cinnamon. Adds that classic pumpkin spice! * 1/2 teaspoon ground ginger. Add a little warmth. * 1/4 teaspoon ground cloves. Just a pinch for that signature pumpkin pie flavor. * 1/4 teaspoon salt. Balances the sweetness. * 1 teaspoon vanilla extract. I always use real vanilla – it makes a difference!
For the Marshmallow Topping:
* 2 cups mini marshmallows. If you can’t find mini marshmallows, cut them into smaller pieces. You can also use regular-sized marshmallow slices. * Optional: A sprinkle of cinnamon or nutmeg, for extra flavor and visual appeal.
How do I complete
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). While the oven is heating up, lightly grease a 9-inch pie plate. On a lightly floured surface, unfold the pie crust and gently press it into the plate. Crimp the edges of the crust decoratively. I usually blind bake my crust for about 10-12 minutes for an extra crispy crust, but this is a good recipe.
Step 2: Whisk Together the Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, and vanilla. Set aside. What is the best way to make a smooth paste? What is the best way to make pumpkin pie?
Step 3: Pour and Top
How do you fill a pie crust with pumpkin? Then, evenly sprinkle the mini marshmallows over the top of the filling, covering it completely. Where does magic happen?
Step 4: Bake
Is it safe to bake marshmallows in the preheated oven for 45-55 minutes? Golden brown and gooey. What is a good way to keep an eye on the marshmallows to make sure they don’t burn? If they get too dark, cover the pie loosely with foil.
Step 5: Cool Completely
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. What is the best time to set marshmallows? I usually pop it in the fridge for an hour or two to help it set up even more.
Step 6: Slice and Serve
Once the pie is completely cool, slice and serve. I like to serve mine with whipped cream or a scoop of vanilla ice cream. What is a good touch of cinnamon on top?
What should I serve it with?
This What is Marshmallow Pumpkin Pie? is amazing all on its own, but it’s even better with the right accompaniments. For breakfast (yes, I said breakfast!), try pairing a small slice with a strong cup of coffee or a chai latte. The spices in the pie complement the warm, comforting flavors of both drinks.
For brunch, serve the pie as part of a larger dessert spread. Arrange slices artfully on a platter with other fall-themed treats like apple crisp or cranberry scones. Offer a selection of teas and sparkling cider to complete the brunch experience.
As dessert, this pie is the perfect ending to a Thanksgiving feast or any fall-themed dinner. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a sprinkle of chopped pecans adds a touch of elegance.
For cozy snacks, enjoy a slice of What is Marshmallow Pumpkin Pie?With a warm glass of milk or hot chocolate. What is the best way to unwind on a chilly evening? I’ve even been known to eat a small slice with tea at night! My family has a tradition of having pie and coffee the day after Thanksgiving. What is a good way to spend quality time together? I also think it’s delicious with a slice of cheddar cheese, like an apple pie.
How do I make Marshmallow Pumpkin Pie?
What are some tips and tricks to make sure your computer is working properly?What is Marshmallow Pumpkin Pie? is absolutely perfect. For starters, be careful not to overmix the filling. Overmixing can develop the gluten in the flour (if you’re using a homemade crust), resulting in a tough pie. Mix just until everything is combined.
When sprinkling the marshmallows on top, make sure to cover the entire surface of the filling evenly. This will ensure that every slice has that delicious marshmallow topping.
Ingredient Swaps: If you’re looking to make some substitutions, you can easily swap out the canned pumpkin puree for fresh pumpkin puree. Just roast a sugar pumpkin, puree the flesh, and use that in the recipe. You can also use different spices to customize the flavor of the pie. Try adding a pinch of cardamom or allspice for a unique twist.
Baking Tips: Keep a close eye on the pie while it’s baking. The marshmallows can go from golden brown to burnt very quickly. If they start to get too dark, cover the pie loosely with foil to prevent burning. Also, make sure the filling is set before removing the pie from the oven. A slight jiggle in the center is okay, but the filling should be mostly firm. For extra flavor you can also sprinkle some cinnamon on top before baking for an amazing aroma and taste. The glaze will also get amazing in the oven.
What are some Storing and Reheating Tips?
How do you store leftovers?Is Marshmallow Pumpkin Pie.
Room Temperature: You can store the pie at room temperature for up to 2 days, but make sure to cover it loosely with plastic wrap or foil to prevent it from drying out.
Refrigerator Storage: For longer storage, you can refrigerate the pie for up to 5 days. Store it in an airtight container or wrap it tightly with plastic wrap.
Freezer Instructions: You can also freeze the pie for up to 2 months. Wrap it tightly with plastic wrap and then with foil. To thaw, transfer it to the refrigerator overnight. I often wait to glaze mine before I freeze it to ensure the topping tastes fresh.
Reheating Tips: To reheat the pie, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 30-60 seconds. If you freeze the pie, it might lose a little of its creamy texture when it thaws, but it will still taste delicious!
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Final Thoughts
So there you have it – my Marshmallow Pumpkin Pie recipe! It’s a fun, festive twist on a classic dessert that’s sure to impress your family and friends. The combination of warm spices, creamy pumpkin filling, and gooey marshmallows is simply irresistible. I urge you to give it a try. And if you enjoyed this recipe, be sure to check out my other fall-themed desserts, like apple crisp, pumpkin bread, and cranberry scones. Now go forth and bake, and happy baking!
Marshmallow Pumpkin Pie
Ingredients
Main Ingredients
- 1.5 cups canned pumpkin pure pumpkin puree
- 0.75 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 2 tablespoons melted butter
- 1.5 cups mini marshmallows
- 1 package Graham cracker pie crust
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, and melted butter. Mix until well blended.
- Pour the mixture into the Graham cracker pie crust and spread evenly.
- Bake in the preheated oven for 40-45 minutes or until the pie is set.
- Remove the pie from the oven and sprinkle mini marshmallows over the top.
- Return the pie to the oven and bake for an additional 5 minutes or until marshmallows are golden brown.
- Allow the pie to cool before serving.
