Introduction
Marshmallow Pumpkin Pie is a delightful twist on the classic pumpkin pie, perfect for fall gatherings or holiday celebrations. This dessert combines the rich flavors of pumpkin with the light, fluffy sweetness of marshmallows, creating a unique and satisfying treat. Whether you are hosting a festive dinner or simply craving something sweet, this pie will surely impress your guests and family.
Detailed Ingredients with measures
– 1 pre-made graham cracker crust
– 1 can (15 oz) pumpkin puree
– 1 can (14 oz) sweetened condensed milk
– 1/2 cup marshmallow fluff
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup mini marshmallows (for topping)
Prep Time
The prep time for making the Marshmallow Pumpkin Pie is approximately 15 minutes. This includes gathering your ingredients and mixing them together.
Cook Time, Total Time, Yield
The cook time for this pie is about 50 minutes. The total time, including prep and cook time, is approximately 1 hour and 5 minutes. This recipe yields one delicious pie, ideal for serving 8 portions. Enjoy this delightful dessert during your fall celebrations!
Detailed Directions and Instructions
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix well until the crumbs are fully coated with butter.
Form the Crust
Press the mixture firmly into the bottom and up the sides of a pie dish to form an even layer. Bake the crust in the preheated oven for about 8-10 minutes or until lightly golden. Allow it to cool completely.
Make the Pumpkin Filling
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin spice, and vanilla extract. Whisk the ingredients together until smooth and well blended.
Combine with Marshmallows
Fold in the mini marshmallows gently into the pumpkin mixture, ensuring they are evenly distributed.
Fill the Pie Crust
Pour the pumpkin and marshmallow mixture into the cooled pie crust, spreading it evenly.
Bake the Pie
Return the pie to the oven and bake at 350°F (175°C) for about 30-35 minutes. The filling should set but might still have a slight jiggle in the center.
Cool the Pie
Once baked, remove the pie from the oven and let it cool to room temperature before refrigerating it for at least 2 hours to set properly.
Prepare Topping (Optional)
If desired, whip some heavy cream to soft peaks and add powdered sugar and vanilla extract to taste.
Serve
Slice the chilled pie and top each slice with whipped cream before serving.
Notes
Variation Suggestions
You can use homemade pie crust if preferred or opt for different flavor variations by adding chocolate chips or nuts.
Storage
Leftover pie can be stored in the refrigerator, covered, for up to 4 days.
Serving Suggestions
This pie pairs wonderfully with coffee or chai, making it a great dessert for gatherings.
Allergy Information
Ensure that the ingredients used do not contain allergens for you or your guests, especially in the whipped cream topping or crust alternatives.
