Pumpkin pie gets a gooey upgrade with this marshmallow-topped version. Perfect for those who love their desserts with a little extra sweetness and a lot of fun. Let’s dive into making this unforgettable treat that’s sure to be the star of any holiday table.
Why This Recipe Works
- The combination of creamy pumpkin filling and fluffy marshmallows creates a delightful contrast in textures.
- Using homemade pumpkin puree instead of canned enhances the pie’s flavor with a fresher, more vibrant taste.
- The marshmallows add a fun, modern twist to the traditional pumpkin pie, making it a hit with both kids and adults.
- This recipe balances sweetness perfectly, ensuring the pie is decadent without being overly sugary.
Ingredients
- 1 1/2 cups homemade pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
- 1 unbaked 9-inch pie crust
- 1 1/2 cups mini marshmallows
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 425°F. This ensures your pie cooks evenly and gets that perfect golden crust. While the oven heats, roll out your pie crust and fit it into your pie dish, trimming any excess edges for a neat finish.
Mix the Filling
In a large mixing bowl, combine the pumpkin puree, sugar, salt, and spices. Whisk until smooth. Add the eggs one at a time, blending well after each addition. Gradually stir in the evaporated milk until the mixture is homogenous. Pour this filling into your prepared pie crust.
Bake to Perfection
Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. This two-temperature method ensures a crisp crust and fully set filling.
Add the Marshmallows
Once the pie is baked, remove it from the oven and evenly sprinkle the mini marshmallows over the top. Return the pie to the oven for about 3-5 minutes, just until the marshmallows are puffed and lightly golden. Watch closely to prevent burning.
Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving. This cooling period lets the filling set completely, making it easier to slice. Serve at room temperature for the best texture and flavor.
Tips and Tricks
For an extra flavor boost, toast the marshmallows under the broiler for the last minute of baking. This adds a slight caramelized taste that pairs wonderfully with the pumpkin. If you’re short on time, you can use canned pumpkin puree, but homemade will always taste better. To prevent the crust edges from burning, cover them with foil strips during the initial high-temperature bake.
Recipe Variations
- Swap mini marshmallows for large ones, cutting them in half for easier melting.
- Add a layer of chocolate chips between the pumpkin filling and marshmallows for a chocolatey twist.
- Incorporate pecans or walnuts into the filling for added crunch.
- Use a graham cracker crust instead of traditional pie dough for a different texture.
- Top the finished pie with a drizzle of caramel sauce for extra decadence.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie up to two days in advance. Store it covered in the refrigerator and add the marshmallows just before serving, giving them a quick toast to refresh.
How do I prevent the marshmallows from melting too much?
Keep an eye on them during the final bake and remove the pie as soon as they’re puffed and golden. They’ll continue to soften slightly from the residual heat.
Can I use fresh pumpkin?
Absolutely! Roast and puree a sugar pumpkin for the freshest flavor. Just make sure your puree is thick and not watery to avoid a soggy pie.
Summary
This pumpkin pie with marshmallows is a playful take on the classic, offering a perfect balance of flavors and textures. It’s easy to make and guaranteed to impress your guests.