Marshmallow Pumpkin Pie
A creamy pumpkin pie topped with fluffy toasted marshmallows. This recipe is perfect for Thanksgiving or any fall gathering.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 0.75 cup sweetened condensed milk
- 0.5 cup evaporated milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 cup graham cracker crumbs
- 0.25 cup melted butter
- 1 cup mini marshmallows
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch pie plate.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, evaporated milk, eggs, cinnamon, ginger, and cloves.
- Pour mixture into the prepared pie crust.
- Bake for 45 minutes, or until a knife inserted near the center comes out clean.
- Top with mini marshmallows and broil for 1-2 minutes, or until lightly toasted.
- Let cool completely before serving.
Notes
For a richer flavor, use homemade pumpkin puree. You can also add a pinch of salt to the filling.