Marshmallow Pumpkin Pie

By jiafei

8 Person

200 Minutes

0 Calories

Marshmallow Pumpkin Pie in a gingersnap crust is a must-make fall recipe for pumpkin lovers. This pie is so easy and the marshmallows give it a light texture and help it set up well. The gingersnap crust adds to the fall flavor and compliments the pumpkin perfectly. Except for the crust, which only needs 10 minutes, this pie is no-bake, making it a great addition to your Thanksgiving menu when there’s so much competition for that oven space. The marshmallows are heated in a saucepan with the pumpkin and some spices until melted. Once cooled, the whipped topping is folded in for a creamy, dreamy filling with just the right amount of fall flavor and sweetness.

Ingredients

Additional whipped topping, optional
8 oz. Frozen whipped topping, thawed
1/2 tsp. Ground nutmeg
1/2 tsp. Ground ginger
1/2 tsp. Salt
1 tsp. Ground cinnamon
1 cup Canned pumpkin
10 oz. Marshmallows
2 tbsp. Sugar
1/3 cup Butter, melted
1 1/2 cups Crushed ginger snap cookie crumbs

Method

01

Preheat oven to 350 degrees F.
02

In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.
03

Bake for 8 to 10 minutes and let cool.
04

In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture cool to room temperature.
05

Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.
06

Refrigerate for at least 2 to 3 hours before serving.
07

If desired, serve with additional whipped topping.

Related Tags

Marshmallow Pumpkin Pie

4.1

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 180 Mins
Total Time 200 Mins

02 Ingredients

Additional whipped topping, optional

8 oz. Frozen whipped topping, thawed

1/2 tsp. Ground nutmeg

1/2 tsp. Ground ginger

1/2 tsp. Salt

1 tsp. Ground cinnamon

1 cup Canned pumpkin

10 oz. Marshmallows

2 tbsp. Sugar

1/3 cup Butter, melted

1 1/2 cups Crushed ginger snap cookie crumbs

03 Method

Step 1

Preheat oven to 350 degrees F.

Step 2

In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.

Step 3

Bake for 8 to 10 minutes and let cool.

Step 4

In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture cool to room temperature.

Step 5

Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.

Step 6

Refrigerate for at least 2 to 3 hours before serving.

Step 7

If desired, serve with additional whipped topping.

04 Author