Marshmallow Pumpkin Pie
User Reviews
4.3
186 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
3 hrs
-
Total Time
3 hrs 23 mins
-
Servings
8
-
Cuisine
American
Marshmallow Pumpkin Pie
Report
Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The gingersnap crust and light texture is sure to make this pie one of your new favorites.
Share:
Ingredients
- 8 ounces gingersnap cookies about 25 cookies , crushed
- 4 tablespoons unsalted butter melted
- 10.5 ounces mini marshmallows
- 1 cup pure pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons pure vanilla extract
- 8 ounces frozen whipped topping thawed
Add to Shopping List
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
- Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
- In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin puree and pumpkin pie spice.
- Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature.
- Stir in vanilla extract and fold in whipped topping until no streaks remain.
- Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight.
- Before serving, top with additional whipped topping and gingersnap cookie crumbs.
Notes
- I used Market Pantry brand gingersnap cookies from Target. One box was plenty for the crust.
Genuine Reviews
User Reviews
Overall Rating
4.3
186 reviews
Good
Other Recipes
You'll Also Love
