Marshmallow Pumpkin Pie (Quick and Easy!)
Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The ginger crust and light texture will make this pie one of your new favorites. INTRO A TOUR OF MARSHMALLOW ON PUMPKIN PIE I'm pretty sure this marshmallow pumpkin pie is one of my favorite pumpkin desserts. Okay apart pumpkin roll, pumpkin bread […]

Marshmallow Pumpkin Pie is an unexpected twist on a classic fall dessert. The ginger crust and light texture will make this pie one of your new favorites.

Slice of marshmallow pumpkin pie on a white plate

INTRO

Ingredients for marshmallow pumpkin pie on a gray counter

A TOUR OF MARSHMALLOW ON PUMPKIN PIE

I'm pretty sure this marshmallow pumpkin pie is one of my favorite pumpkin desserts. Okay apart pumpkin roll, pumpkin bread and crispy pumpkin cake.

Alright Alright. Maybe all the pumpkin desserts are my favorite. But this one is super delicious, and it's also super easy to make.

Ginger cookie crust in springform pan

Back then, I used to send one of these pies to Elle's school for the staff and they could never get over the lightness and softness of the filling. The incredible texture comes from a combo of melted marshmallows and whipped topping.

Combined, they create a light and creamy texture that makes this pie completely heavenly. Silky and sweet, with just the right amount of spice.

Whipped topping added to pumpkin pie filling in glass bowl

HOW TO MAKE THE MARSHMALLOW PUMPKIN PIE

To make this pie, collect these ingredients:

  • About 25 ginger cookies
  • 4 tbsp unsalted butter
  • 1 package of 10.5 ounce mini marshmallows
  • 1 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spices
  • 1 1/2 teaspoon pure vanilla extract
  • 1 8-ounce container frozen whipped topping
Marshmallow pumpkin pie in springform pan

I like to make this pie with a spicy ginger cookie crust, but you can always use a graham cracker crust if you prefer.

You can do it even easier using a store-bought graham cracker crust, but everyone who's tasted this marshmallow pumpkin pie has fallen in love with the spicy, crunchy ginger crust. And I have to admit, this is definitely just the add-on that this pie filling needs.

Assembled marshmallow pumpkin pie topped with whipped cream and gingerbread cookies

Once your crust of choice is ready, simply melt the marshmallows until hot and gooey - just like you would for Maple pecan marshmallow cereal treats. Then add the pumpkin puree, pumpkin pie spice and a hint of vanilla.

Once this mixture is cold, you stir in the thawed whipped topping and drop the filling into the ginger crust and you're done. It's fast!

Sliced ​​marshmallow pumpkin pie topped with whipped cream and gingerbread cookies

MORE PUMPKIN PIE RECIPES FOR YOUR THANK YOU TABLE

Looking for other ways to add a pumpkin pie to your Thanksgiving table? Check out some of these recipes!

Fork about to take a bite of a slice of marshmallow pumpkin pie

Ingredients

  • 8 ounces (about 25 cookies) gingerbread cookies *, crushed
  • 4 tbsp unsalted butter, melted
  • 1 package of 10.5 ounce mini marshmallows
  • 1 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoon pure vanilla extract
  • 1 8-ounce container frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350 ° F. Lightly spray 9-inch springform pan with non-stick cooking spray. Put aside.
  2. In medium bowl, combine crushed gingerbread cookies and melted butter until well combined.
  3. Press the crumbs into the bottom and about 1 inch to the sides of the prepared springform pan.
  4. Bake the ginger crust in the preheated oven for 8 minutes. Remove the pan from the oven and let cool completely.
  5. In a large non-stick skillet over low heat, combine the mini marshmallows, pumpkin puree and pumpkin pie spice.
  6. Melt marshmallows, stirring constantly, until mixture is smooth. Remove from the heat and cool to room temperature.
  7. Stir in the vanilla extract and stir in the whipped topping until no streaks remain.
  8. Pour the pumpkin marshmallow mixture into the cooled ginger crust and distribute evenly. Refrigerate for at least 3 hours or overnight.
  9. Before serving, top with additional whipped topping and ginger cookie crumbs.

Notes

  • I used Target's Market Pantry brand gingerbread cookies. One box was sufficient for the crust.

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Nutritional information
yield 8 Portion 1 slice
Quantity per serving Calories 432Total fat 21gSaturated fat 12gTrans fat 0gUnsaturated fats 7gCholesterol 15 mgSodium 136 mgCarbohydrates 62 gFiber 2gSugar 41gProtein 3g

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