Tuesday, December 1, 2020

Marshmallow Pumpkin Pie

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 I hosted three people for Thanksgiving dinner, number two son, his wife (who is currently undergoing chemo), and me. I thought this year would be easy. As it turned out, it wasn’t in a very big way. I learned that the turkey breast that I slow cooked in the crockpot was just as much work, in the long run, as roasting an entire turkey in the oven. I decided to try new recipes so I made two vegetables (be sure to check back later in the week for a delicious and easy corn casserole), and I decided to let my daughter-in-law choose the dessert because I felt she needed a perk. Her choice was my Secret Ingredient Carrot Cake. Despite spending a good bit of time on the cake, it still felt wrong not to have pumpkin in some form. None of us particularly care for pumpkin pie, so I thought I would try this recipe for Marshmallow Pumpkin Pie.

It is easy to put together, can be made 1 to 2 days ahead, and we all enjoyed it. The gingerbread crust was flavorful and peppery, nicely enhancing the spicy pumpkin filling. If you’re looking for an easy, light, and flavorful dessert, this is it!

 Marshmallow Pumpkin Pie


 8 oz. (about 25 cookies) gingersnaps, crushed

4 T. unsalted butter, melted

1 10.5-oz. package mini marshmallows

1 c. canned pumpkin puree

1½ t. pumpkin pie spice

1½ t. vanilla extract

1 8-ounce container frozen whipped topping, thawed

 Preheat oven to 350° F. Lightly spray a 9-inch spring form pan with nonstick cooking spray; set aside.

 In a medium bowl, stir together crushed gingersnaps and melted butter until thoroughly combined. Press the crumbs into the bottom and up about 1 inch of the side of the prepared springform pan. Bake the crust for eight minutes. Remove pan from oven and cool completely.

 In a large nonstick pan over low heat, stir together the mini marshmallows, pumpkin purée, and pumpkin pie spice. Melt marshmallows while stirring constantly until the mixture is smooth. Remove from heat and cool to room temperature. Stir in vanilla extract and fold in whipped topping until no streaks remain.

Spoon pumpkin marshmallow mixture into the cooled gingersnap crust and spread evenly. Chill for at least 3 hours, or overnight. Before serving, top with additional whipped topping and gingersnap cookie halves or crumbs.



Angie's Recipes said...

A very different and delicious pumpkin pie. I love that mousse like light texture. Excellent!

judee said...

Your pie is interesting. I probably would love eating it but not sure I like working with marshmallows. It's funny how we feel we always need to eat a pumpkin dessert for the holiday!

Linda said...

Glad you were able to celebrate, even though it was a smaller group than you normally have. I hope your DIL is doing OK with her chemo!
I made our traditional pumpkin pie a few days early, but I was thinking about the marshmallow version! I'll definitely give it a try. I've probably told you I make Luby's chocolate icebox pie for my daughter every year, and it involves marshmallows melted into the pudding mixture at the end. We LOVE that pie, so I know we will like the texture of yours.

Rustown Mom said...

Wow that pie looks good! We bought all of the stuff for pumpkin pie and ended up with apple instead...so the stuff sits in my pantry ready to bake on a cold night in the future. And we are eating the last of the apple pie tonight with dinner!

Thelma said...

Your pie looks delicious. It must be good with marshmallows.
Sorry to hear about your Daughter In Law. I wish her the best.