This Marshmallow Pumpkin Pie looks a little unassuming.
Plain Jane, even. But it’s not, I assure you.
It’s light, and fluffy, and tastes like pumpkin pie and whipped cream all in one.
‘Cause it kinda is.
Pumpkin pie is my fall nemesis. Actually, anything pumpkin related is my nemesis. I can’t turn it down, and I can’t take just eat one bite…I’ll keep going until the whole darn thing is gone. The Tall Boy doesn’t really like pumpkin pie (??), so guess who ate this entire pie, despite the fact that I’m supposed to be Weight Watching it right now.
In my own defense, I couldn’t help it. This pie was so easy to make, and tasted so light that it felt like I shouldn’t even count the calories.
Now, I’m not saying this isn’t sweet. It is a pumpkin pie with marshmallows and heavy cream folded inside, after all.
It’s also served in a graham cracker crust, which is sweet enough on its own. If you want to tone down the sweetness a bit, I think this pie would be equally as good in a regular pie crust. But to me, anything with marshmallows is meant to pair with graham crackers.
Clearly, it’s also meant to pair with chocolate, because I ate a slice of it this way, too.
The best part of this pie is that it’s no bake – the hardest part is waiting for it to chill! Since I always have graham crackers on hand I made my own crust, but you can make this dessert prep even easier by purchasing a prepared crust if desired.
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- 1 cup pumpkin puree
- 1 10-ounce bag mini marshmallows
- 1 teaspoon cinnamon
- 1 cup heavy cream
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate
- Bake at 375 degrees for 7-10 minutes. Cool.
- In a medium saucepan, combine pumpkin, marshmallows and cinnamon over medium-low heat. Stir continuously until marshmallows are completely melted. Chill pumpkin mixture in the refrigerator for about one hour.
- Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form. Set aside.
- Beat pumpkin mixture with an electric mixture until slightly fluffy, about 1 minute. Fold in whipped cream, and spoon mixture into crust.
- Cover and chill until firm, about 2 hours.
adapted from Gooseberry Patch