marshmallow pumpkin pie

Okay, picture this: Thanksgiving dinner is winding down, everyone’s stuffed but still has that *little* bit of room for dessert. You bring out the Pumpkin Pie… but it’s not just *any* pumpkin pie. It’s a marshmallow pumpkin pie. Imagine the classic, comforting flavors of pumpkin pie elevated with a toasted marshmallow cloud. It’s like the cozy vibes of pumpkin pie got together with the fun of a campfire treat, and honestly? It’s a match made in dessert heaven. It’s even easier to make than your standard pie, and I promise, you won’t be going back!

What is Marshmallow Pumpkin Pie?

Think of it as Pumpkin Pie, but with a fluffy, sweet, toasted marshmallow topping instead of a traditional crust. It’s essentially a no-bake pumpkin pie filling poured into a graham cracker crust, then covered with marshmallows and either broiled or torched until golden brown and gooey. The marshmallow melts into the pumpkin, creating a dreamy, creamy texture with a touch of smoky sweetness that balances the earthiness of the pumpkin perfectly. My family calls it “pumpkin pie cloud,” which I think is just adorable! It’s surprisingly simple, which makes it the perfect last-minute Thanksgiving addition, or a comforting dessert any time you’re craving that fall flavor.

Why you’ll love this recipe?

Okay, where do I even begin? This marshmallow pumpkin pie is a total game-changer. Forget spending hours kneading dough for a traditional pie crust – this recipe relies on a simple graham cracker crust, which means it’s unbelievably easy to throw together. I’m talking, like, under 30 minutes before it hits the fridge easy! What I love most about this is how it transforms a classic into something completely new and exciting. Plus:

Flavor explosion: What The combination of warm pumpkin spice and sweet, toasted marshmallow is truly incredible. The slight char on the marshmallows adds a depth of flavor that you just don’t get with a standard pumpkin pie.
EffortlessWhat is the best toasted marshmallow topping? I always get asked for recipes.
Kid-Friendly: Let’s be real, who doesn’t love marshmallows? My kids go crazy for this pie, and it’s a great way to get them excited about a classic Thanksgiving dessert.
Budget Friendly It tastes like a million bucks, but the ingredients are super affordable. Pumpkin puree, graham crackers, marshmallows – we’re talking pantry staples here!

I know there are tons of pumpkin pie recipes out there, but this one is special. It’s a little bit different, a little bit unexpected, and a whole lot delicious. Trust me, once you try this marshmallow pumpkin pie, you’ll be hooked. It’s become a Thanksgiving tradition at my house, and I’m sure it will at yours too!

How do I make Marshmallow Pumpkin Pie?

Quick Overview

Making this marshmallow pumpkin pie is seriously a breeze. You’ll start by making a simple graham cracker crust. Then, you’ll whip up a creamy pumpkin filling. Pour that filling into the crust, top with marshmallows, and broil until golden brown and bubbly. Let it chill, and then get ready to devour! The best part? It requires minimal baking, and the toasted marshmallow topping adds a touch of magic.

Ingredients

For the Graham Cracker Crust:

1 12 cups graham cracker crumbs (about 12 full Graham Crackers)
13 cup (5 tablespoons) unsalted butter, melted.
14 cup granulated sugar. 1

I always use the honey graham crackers, but you can use any kind you like! Just make sure they are finely crushed.

What is the recipe for pumpkin filling?

1 can of pumpkin puree (not pumpkin pie filling) – 1 ounce.
1 can sweetened condensed milk. 1 (14-ounce) can.
2 large eggs
1 teaspoon pumpkin pie spice. 1 tablespoon cinnamon.
½ teaspoon ground cinnamon
14 teaspoon ground ginger.
14 teaspoon salt. 1 teaspoon
1 teaspoon vanilla extract per teaspoon.

Make sure you’re using pumpkin puree, not pumpkin pie filling! Pumpkin pie filling already has spices and sugar added, and you want to control the sweetness and flavor. How do you spice level yourself? I always add a little extra vanilla to my recipe because I love the flavor!

For the Marshmallow Topping:

4 cups miniature marshmallows. 2 cups candy cane

I prefer mini marshmallows because they melt more evenly. What are some good substitutes for marshmallows?

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). While the oven is preheating, lightly grease a 9-inch pie plate. I like to use a little bit of cooking spray, but you can also use butter. This will help the crust release easily later on. I’ve learned the hard way – don’t skip this step!

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of the prepared pie plate. I use the bottom of a measuring cup to really press it down tight. What is the crust?

Step 3: Bake the Crust

Bake the crust for 8-10 minutes, or until lightly golden brown. This helps the crust set and prevents it from getting soggy when you add the filling. Let the crust cool completely before adding the filling.

Step 4: Prepare the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla. Spice, cinnamon, ginger, salt, and vanilla extract until smooth. What is the best flavor to eat?

Step 5: Pour Filling into Crust

How do you fill a graham cracker crust with pumpkin?

Step 6: Bake the Pie

Bake in the preheated oven for 35-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The filling will continue to set as it cools. Don’t overbake it, or it will crack!

Step 7: Add the Marshmallow Topping

Remove pie from oven and immediately sprinkle the mini marshmallows evenly over the pie. Make sure to cover the entire surface of the pie.

Step 8: Broil the Marshmallows (Carefully!)

Turn on your broiler. Place the pie under the broiler for 1-2 minutes, or until the marshmallows are golden brown. Marshmallows burn quickly. Watch it carefully! I always stand right there and keep a close eye on it.

Step 9: Cool & Chill

Remove the pie from the oven and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 2 hours before serving. This allows the filling to set completely and the flavors to meld together.

Step 10: Slice & Serve

Slice and serve cold. You can add a dollop of Whipped Cream or a sprinkle of cinnamon on top, if desired. But honestly, it’s perfect just as it is!

What to Serve It With

This marshmallow pumpkin pie is delicious on its own, but it also pairs well with other Thanksgiving favorites. Here are a few ideas:

For Breakfast: A slice of this pie with a cup of hot coffee is the perfect way to start a holiday morning. It’s like Pumpkin Spice latte in pie form!

For Brunch: Serve it alongside other brunch staples like scrambled eggs, bacon, and Fruit Salad. The sweetness of the pie will balance out the savory dishes perfectly.

As Dessert: Obviously, this is the star of the show! Serve it after Thanksgiving dinner with a scoop of vanilla Ice Cream or a drizzle of caramel sauce.

For Cozy Snacks: Enjoy a slice of this pie with a warm mug of apple cider or Hot Chocolate on a chilly evening. It’s the ultimate comfort food!

My family always fights over the last slice of this pie, so I usually end up making two! It’s just that good. We also love to add a little sprinkle of chopped pecans or walnuts on top for extra crunch and flavor.

Top Tips for Perfecting Your Marshmallow Pumpkin Pie

Okay, so I’ve made this pie *a lot* over the years. Here are some of my best tips for making it perfect every time:

Graham Cracker Crust Prep: The key to a good graham cracker crust is to make sure the crumbs are very finely ground. I like to use a food processor, but you can also put the graham crackers in a zip-top bag and crush them with a rolling pin. Make sure the butter is melted completely and evenly distributed throughout the crumbs. This will help the crust hold its shape.

Baking Advice: Don’t overbake the crust or the filling! Overbaking will make the crust dry and the filling cracked. The filling should be set around the edges but still slightly jiggly in the center. It will continue to set as it cools.

Marshmallow Toasting: Watch the marshmallows *very* carefully under the broiler! They burn quickly. I like to keep the oven door slightly ajar and stand right there to monitor them. You want them to be golden brown and toasted, not burnt and black.

Ingredient Swaps: If you don’t have graham crackers, you can use other cookies for the crust, such as vanilla wafers or Shortbread Cookies. You can also use a store-bought graham cracker crust if you’re short on time. For the filling, you can substitute the pumpkin pie spice with a combination of cinnamon, ginger, nutmeg, and cloves. If you don’t have sweetened condensed milk, you can use a mixture of evaporated milk and sugar, but it won’t be quite as sweet.

Flavor Customization: For a richer flavor, try adding a tablespoon of bourbon or rum to the pumpkin filling. You can also add a pinch of cayenne pepper for a little bit of heat. For a more decadent topping, try using marshmallow fluff instead of miniature marshmallows.

Cooling is Key: Let the pie cool completely before refrigerating it. This will prevent condensation from forming on the surface of the pie. Chill the pie for at least 2 hours before serving to allow the filling to set completely.

Storing and Reheating Tips

Here’s how to keep your marshmallow pumpkin pie fresh and delicious:

Room Temperature: You can leave the pie at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.

Refrigerator Storage: Store the pie in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or foil to prevent it from drying out. I like to use a pie container with a lid.

Freezer Instructions: You can freeze the pie for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving. The marshmallows may lose some of their texture after freezing, but the pie will still taste delicious.

Glaze Timing Advice: If you’re planning to freeze the pie, it’s best to add the marshmallow topping after thawing it. This will prevent the marshmallows from getting soggy during the freezing process.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply substitute the graham crackers with gluten-free graham crackers. You can find them at most grocery stores or online. Make sure to check the labels of all other ingredients to ensure they are gluten-free as well.

Do I need to use miniature marshmallows?

While miniature marshmallows are recommended for even melting and coverage, you can use regular-sized marshmallows. Just cut them into smaller pieces before placing them on top of the pie.

Can I make this ahead of time?

Absolutely! This pie is actually better when made ahead of time, as it allows the flavors to meld together. You can make it up to 2 days in advance and store it in the refrigerator until ready to serve.

My marshmallows burned! What do I do?

Don’t panic! If your marshmallows burn, carefully scrape them off the top of the pie. Then, sprinkle a fresh layer of marshmallows on top and broil for a shorter amount of time, watching very closely.

Can I use a store-bought crust?

Yes, you can definitely use a store-bought graham cracker crust to save time. Just make sure it’s a 9-inch crust.

Final Thoughts

This marshmallow pumpkin pie isn’t just a dessert; it’s a warm hug on a plate. It’s the perfect combination of comforting and exciting, and it’s guaranteed to be a hit at your next holiday gathering. The simplicity of the recipe makes it accessible to everyone, and the toasted marshmallow topping adds a touch of elegance that will impress your guests. If you’re looking for a new twist on a classic Thanksgiving dessert, this is the recipe for you!

If you loved this recipe, be sure to check out my other pie recipes! I have a delicious apple pie, a decadent chocolate pie, and a refreshing Key Lime Pie, all of which are sure to please. Happy baking, and I can’t wait to hear how your marshmallow pumpkin pie turns out! Leave a comment below and let me know what you think!

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