There’s something magical about the aroma of pumpkin spice wafting through the kitchen, isn’t there? This Pumpkin Marshmallow Pie is not just a dessert; it’s a warm hug on a plate. Perfect for those busy fall days or when you want to impress your loved ones with minimal effort, this pie combines the rich flavors of pumpkin with a delightful toasted marshmallow topping. It’s easy to whip up, and trust me, the smiles it brings are worth every minute spent in the kitchen. Let’s dive into this delicious recipe that’s sure to become a family favorite!
Why You’ll Love This Pumpkin Marshmallow Pie
This Pumpkin Marshmallow Pie is a game-changer for dessert lovers. It’s incredibly easy to make, taking just about an hour from start to finish. The combination of creamy pumpkin filling and the sweet, toasted marshmallows creates a flavor explosion that’s hard to resist. Plus, it’s a crowd-pleaser, making it perfect for gatherings or cozy family dinners. You’ll find yourself reaching for seconds, and maybe even thirds!
Ingredients for Pumpkin Marshmallow Pie
Gathering the right ingredients is the first step to creating this delightful Pumpkin Marshmallow Pie. Here’s what you’ll need:
Graham cracker crumbs: These form the base of your pie crust, providing a sweet and crunchy texture.
Unsalted butter: Melted butter binds the crumbs together, adding richness to the crust.
Granulated sugar: A touch of sweetness enhances the crust and balances the flavors of the filling.
Pumpkin puree: The star of the show! It gives the pie its signature flavor and creamy texture.
Sweetened condensed milk: This adds creaminess and sweetness, making the filling luscious.
Ground cinnamon: A warm spice that complements the pumpkin beautifully, adding depth to the flavor.
Ground nutmeg: Just a pinch brings a cozy, aromatic quality to the pie.
Ground ginger: This spice adds a zesty kick, enhancing the overall flavor profile.
Salt: A small amount balances the sweetness and enhances the other flavors.
Vanilla extract: This adds a lovely aroma and rounds out the flavors in the filling.
Mini marshmallows: These are for the topping, providing that delightful toasted finish.
Whipped cream: A dollop on top adds a light, airy touch just before serving.
For those looking to spice things up, consider adding ground cloves for an extra kick. If you prefer a different crust, feel free to swap the graham cracker crust for a pre-made pie crust or even a gluten-free option. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!
How to Make Pumpkin Marshmallow Pie
Creating this Pumpkin Marshmallow Pie is a breeze! Follow these simple steps, and you’ll have a delicious dessert that will impress everyone. Let’s get started!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures even baking. A hot oven helps the crust set perfectly and the filling to cook just right.
Step 2: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until everything is well blended. The mixture should resemble wet sand. Now, press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it’s packed tightly for a sturdy crust!
Step 3: Bake the Crust
Pop the crust into your preheated oven and bake for 8-10 minutes. You’re looking for a light golden color. This step is essential to give your crust that perfect crunch. Once done, take it out and let it cool completely.
Step 4: Mix the Filling
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, salt, and vanilla extract. Keep whisking until the mixture is smooth and creamy. This filling is where the magic happens, so make sure it’s well combined!
Step 5: Pour and Bake
Now, pour the pumpkin mixture into your cooled graham cracker crust. Spread it evenly with a spatula. Bake the pie for 25-30 minutes. You’ll know it’s ready when the filling is set and slightly puffed. The aroma will be irresistible!
Step 6: Cool and Toast
Once baked, remove the pie from the oven and let it cool to room temperature. This is important for the filling to set properly. After it cools, sprinkle mini marshmallows evenly over the top. Use a kitchen torch to lightly toast them until golden brown, or place the pie under the broiler for 1-2 minutes. Just keep an eye on it to avoid burning!
Step 7: Chill and Serve
Finally, chill the pie in the refrigerator for at least 2 hours before serving. This helps the flavors meld beautifully. Just before serving, add a generous dollop of whipped cream on top. Your Pumpkin Marshmallow Pie is now ready to be enjoyed!
Tips for Success
Use fresh pumpkin puree for a richer flavor, but canned works just fine!
Don’t skip the cooling step; it helps the filling set properly.
Watch the marshmallows closely while toasting; they can go from perfect to burnt in seconds.
For a fun twist, try adding chocolate chips to the filling for extra sweetness.
Serve with a sprinkle of cinnamon on top for an extra touch of flavor.
Equipment Needed
9-inch pie pan: A standard pie dish works best, but a glass or ceramic one adds a nice touch.
Mixing bowls: Use a medium bowl for the crust and a large one for the filling.
Whisk: A simple whisk is perfect for mixing the filling, but a hand mixer can save time.
Spatula: A rubber spatula helps spread the filling evenly.
Kitchen torch or broiler: For toasting the marshmallows to perfection.
Variations
For a chocolate twist, add ½ cup of mini chocolate chips to the pumpkin filling.
Try a nutty flavor by incorporating ½ cup of finely chopped pecans or walnuts into the crust.
For a dairy-free option, substitute sweetened condensed milk with coconut cream and use a dairy-free whipped topping.
Make it gluten-free by using gluten-free graham cracker crumbs or a nut-based crust.
Add a layer of caramel sauce on top of the filling before toasting the marshmallows for a decadent touch.
Serving Suggestions
Pair your Pumpkin Marshmallow Pie with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside a warm cup of spiced chai or apple cider to enhance the fall flavors.
For presentation, garnish with a sprinkle of cinnamon and a few extra mini marshmallows on top.
Consider adding a side of caramel sauce for drizzling, elevating the dessert experience.
FAQs about Pumpkin Marshmallow Pie
As you embark on your journey to create this delightful Pumpkin Marshmallow Pie, you might have a few questions. Here are some common queries that can help you along the way:
Can I use fresh pumpkin instead of canned puree?
Absolutely! Fresh pumpkin can add a richer flavor. Just make sure to cook and puree it until smooth before using it in the recipe.
How do I store leftover pie?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days, but trust me, it’s so good, you might not have any left!
Can I make this pie ahead of time?
Yes! You can prepare the pie a day in advance. Just be sure to chill it in the refrigerator and add the whipped cream just before serving for the best texture.
What can I substitute for sweetened condensed milk?
If you’re looking for a substitute, try using coconut cream or a homemade mixture of milk and sugar. It won’t be as sweet, but it will still work well!
Is this Pumpkin Marshmallow Pie suitable for vegetarians?
Yes, this pie is vegetarian-friendly! Just ensure that your whipped cream is also vegetarian if you’re using it as a topping.
Final Thoughts
Creating this Pumpkin Marshmallow Pie is more than just baking; it’s about sharing joy and warmth with those you love. The blend of creamy pumpkin and sweet, toasted marshmallows brings a sense of nostalgia, reminding me of cozy family gatherings. Each slice is a celebration of fall flavors, perfect for any occasion. Whether you’re enjoying it after a hearty meal or as a sweet treat on a chilly evening, this pie is sure to create lasting memories. So roll up your sleeves, gather your ingredients, and let the magic of this delightful dessert fill your home with happiness!
A delicious and easy-to-make Pumpkin Marshmallow Pie that combines the flavors of pumpkin and spices with a toasted marshmallow topping.
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 can (15 ounces) pumpkin puree
1 cup sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup mini marshmallows
1 cup whipped cream (for topping)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, salt, and vanilla extract until smooth.
Pour the pumpkin mixture into the cooled graham cracker crust.
Bake the pie for 25-30 minutes, or until the filling is set and slightly puffed.
Remove the pie from the oven and let it cool to room temperature.
Once cooled, sprinkle mini marshmallows evenly over the top of the pie.
Use a kitchen torch to lightly toast the marshmallows until golden brown, or place the pie under the broiler for 1-2 minutes, watching closely to avoid burning.
Chill the pie in the refrigerator for at least 2 hours before serving. Top with whipped cream just before serving.
Notes
For a spicier flavor, add ½ teaspoon of ground cloves to the pumpkin mixture.
Substitute the graham cracker crust with a pre-made pie crust or a gluten-free crust for a different texture.
