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Irresistible Toasted Marshmallow Pumpkin Pie Recipe You Need to Try - Featured Image

Irresistible Toasted Marshmallow Pumpkin Pie Recipe You Need to Try

  • Author: Jenny
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

Learn how to make delicious Toasted Marshmallow Pumpkin Pie. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup heavy cream or whole milk (for a lighter option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups mini marshmallows (for topping)

Substitution tips: If you don’t have a pie crust on hand, store-bought graham cracker crusts work well too. For dairy-free versions, swap heavy cream for coconut milk and use a dairy-free pie crust. You can also experiment with maple syrup instead of granulated sugar for a deeper flavor.

Instructions

  1. Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges. I like to gently prick the bottom with a fork to prevent bubbling during baking.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, heavy cream, and vanilla extract until smooth. This reminds me of the early days when I’d get my hands messy trying to fix a too-salty chili—whisking until everything came together just right.
  3. Add the cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Stir well. The blend of spices is key here, evoking that warm, comforting aroma that fills the kitchen—just like the family dinners of my childhood.
  4. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
  5. Bake the pie for 50–60 minutes, or until the filling is set but still slightly jiggly in the center. To test, give the pie a gentle shake; it should wobble just a bit. From experience, I find that overbaking dries out the filling, so keep a close eye toward the end.
  6. Remove the pie from the oven and increase the oven temperature to 425°F (220°C).
  7. Sprinkle the mini marshmallows evenly over the top of the pie. This part always excites me—the marshmallows toast up beautifully and add that signature finish.
  8. Return the pie to the oven and bake for an additional 5–7 minutes, or until the marshmallows are golden brown and toasted. Watch closely to avoid burning; I’ve learned that a minute too long can turn the marshmallows bitter.
  9. Let the pie cool completely on a wire rack before serving. I like to let it rest for at least two hours—this helps the filling set fully and makes slicing easier.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Toasted Marshmallow Pumpkin Pie, recipe, cooking, food

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Find it online: https://www.foodfusionary.com/toasted-marshmallow-pumpkin-pie/