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Pumpkin Marshmallow Pie

Pumpkin Marshmallow Pie

A cozy twist on a fall classic, this pumpkin marshmallow pie combines creamy spiced pumpkin filling with a gooey, golden marshmallow topping that’s impossible to resist.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 cups mini marshmallows

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center.
  2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
  3. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges. Pour the pumpkin mixture into the crust and smooth the top.
  4. Set the pie dish on a baking sheet and bake for 45 to 50 minutes, or until the filling is set.
  5. Remove from oven and let the pie cool completely on a wire rack.
  6. Top with mini marshmallows in an even layer, then broil for 1 to 2 minutes until golden and toasted.
  7. Slice and serve warm or chilled.

Notes

  • Watch the broiler closely to prevent burning the marshmallows.
  • Use a sharp knife and clean between slices for neat presentation.
  • Try a gingersnap crust for an extra flavor boost.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 345
  • Sugar: 31g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: pumpkin pie, marshmallow dessert, fall baking, Thanksgiving pie, holiday dessert