Marshmallow Pumpkin Pie
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
8 mins
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Additional Time
3 hrs
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Total Time
3 hrs 23 mins
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Servings
8
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Cuisine
American
Marshmallow Pumpkin Pie
Description
The recipe starts by creating a crust from crushed gingersnap cookies combined with melted unsalted butter, pressed into a springform pan, then baked briefly to set. The filling comprises mini marshmallows melted on low heat with pumpkin puree and pumpkin pie spice, stirred until smooth and cooled. Vanilla extract is mixed in, then whipped topping is folded into this mixture for lightness and creaminess.
The pumpkin marshmallow filling is spread into the cooled gingersnap crust and chilled for several hours or overnight to firm up. Before serving, the pie is garnished with additional whipped topping and sprinkled with gingersnap cookie crumbs for added texture and flavor. The final dessert balances the spicy warmth of pumpkin pie spice with the sweetness and foaminess of marshmallows.
The gingersnap crust adds a crisp, slightly gingery base contrasting with the creamy pumpkin-flavored filling. Chilling develops the filling's structure, making it sliceable and ideal for serving at fall or holiday gatherings.
Ingredients
- 8 ounces gingersnap cookies about 25 cookies , crushed
- 4 tablespoons butter melted, unsalted
- 10.5 ounces mini marshmallows
- 1 cup pumpkin puree pure
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons vanilla extract pure
- 8 ounces whipped topping thawed, frozen
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
- Use approximately 25 Market Pantry brand gingersnap cookies crushed for the crust.
User Reviews
Overall Rating
4.3
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