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.
A TOUR OF MARSHMALLOW ON PUMPKIN PIE
Alright Alright. Maybe all the pumpkin desserts are my favorite. But this one is super delicious, and it's also super easy to make.
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.
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
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.
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!
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!
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