Marshmallow Pumpkin Pie

by | Sep 25, 2013 | Desserts, Sweet Stuff | 38 comments

This Marshmallow Pumpkin Pie looks a little unassuming.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

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.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

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.

This marshmallow pumpkin pie is light, and fluffy, and tastes like pumpkin pie and whipped cream all in one. Get the recipe at www.kitchenmeetsgirl.com #pumpkin pie #marshmallows

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.

Marshmallow Pumpkin Pie
 
Ingredients
  • 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
Method
For the crust:
  1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate
  2. Bake at 375 degrees for 7-10 minutes. Cool.
For the filling:
  1. 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.
  2. Once the mixture is nearly chilled, whip the heavy cream with an electric mixer on high speed until soft peaks form. Set aside.
  3. Beat pumpkin mixture with an electric mixture until slightly fluffy, about 1 minute. Fold in whipped cream, and spoon mixture into crust.
  4. Cover and chill until firm, about 2 hours.
Notes
adapted from Gooseberry Patch
Nutrition Information
Serving size: serves 8

38 Comments

    • Ashley

      Thanks, Dorothy!

      Reply
  1. Gypsi

    Oh my gosh, that looks delicious!! Do you think I could substitute marshmallow cream for the marshmallows? I’m vegetarian, and while marshmallows have gelatin, the cream doesn’t. Good grief, I just can’t stop thinking how good that must taste!
    Gypsi recently posted..Review of The Night Guest by Fiona McFarlaneMy Profile

    Reply
    • Ashley

      Hi Gypsi – I haven’t tried it with marshmallow cream, but I think it would work just fine! Let me know if you try it out! 🙂

      Reply
  2. Elizabeth @ Confessions of a Baking Queen

    UM wow.. seriously amazing!! Sometimes when things are so easy to make, no bake and all I tend to think there are no calories.. I might do this with the whole pie though! Seriously amaze!!

    Reply
    • Ashley

      Thanks, Elizabeth. Yeah, I kind of fooled myself into thinking “no calories.” It was worth it, though. 🙂

      Reply
  3. Bonny Lee

    A friend gave me this recipe about 40 years ago. The only difference is that I also add ground ginger, use a ginger snap crust, and melt the pumpkin puree and marshmallow in the microwave.

    I call this Pumpkin Chiffon and also made it at a restaurant where I made desserts. I served it there as a mousse in a wine glass, with a garnish of whipped cream and a ginger snap cookie. It is also very good as a filling in cream puffs.

    Reply
    • Ashley

      Bonny – I can’t stop thinking about using this filling in cream puffs! I bet that is seriously amazing!

      Reply
    • Ashley

      Thanks, Sarah. I am usually not much of a pie baker, so I loved how easy this was!

      Reply
    • Ashley

      Nicole – you have to try it. SO GOOD!

      Reply
  4. Sherry

    Ashley, it says to add cinnamon in both the crust and the filling. But I can only see cinnamon listed once. Can you help me with this? I’m hoping to make it this weekend. It looks amazing and I wanted a change from the regular pumpkin pie. I hope my company will like it. Thanks. Sherry

    Reply
    • Ashley

      Thanks for the catch, Sherry. I mistyped my instructions so I will have to get them updated. I did not add cinnamon to the crust. But now that I’m thinking about it, it would be fabulous with some added in!

      Reply
      • Sherry

        How much do you think you would add if you did?

        Reply
  5. Bea Long "The Bayou Lady"

    You have so got me on this one. I can add marshmallow to dirt and eat it I think!! PUMPKIN wwwwowowoo.

    Reply
  6. Trish - Mom On Timeout

    Oh Ashley! This pie is just fabulous! Shared on Facebook yesterday (everyone LOVED it) and pinned today! YUMMY!

    Reply
  7. Chris

    Wow, this looks like a pumpkin cloud! Can’t wait to try! This would be a great make ahead Thanksgiving dessert! Thanks for sharing!

    Reply
  8. Jamie Snyder

    Wow! That looks so delicious. I am definitely going to pin this so I can make it for my family. Thanks so much for sharing.

    Reply
  9. Emeline

    Wow, this sounds like a great idea ! I can’t wait to try it, it looks so great … Maybe this week-end ? 🙂

    Reply
  10. Diana

    This pie recipe sounds amazing. But I’m going to only use your Filling, and make it in the microwave (as mentioned by Bonny Lee).

    I think I’m going to serve this on my Christmas Eve Buffet as a dip rather than a pie. I will use a mix of Honey, Cinnamon and Chocolate Teddy Grahms and some fruit as dipping condiments. I think this will go over well with all my guests (the kids as well as adults).

    Thank you so very much Ashley for posting this recipe.

    Reply
  11. christine

    Confused what ‘fold in’ means?

    Reply
    • Ashley

      Christine-you often ‘fold’ in ingredients that have already been whipped. Using a spatula, you’ll want to GENTLY incorporate the whipped cream in with the pumpkin mixture. Don’t stir! 🙂

      Reply
  12. Ann

    This was luscious! Thanks for the recipe!

    Reply
  13. Carolynne Fairweather

    Dear Ashley:

    I’ve made my lat Mom’s Never Fail Pumpkin pies for years, but never tried an uncooked one. I have an issue with too much cream and so when I try this recipe, which i will do for 2 fund raisers i contribute to each Spring and Fall, I am going to try lite Cool Whip instead and I’ll let you know how it turns out, okay?

    Thanks for a different idea. I have pumpkin in my freezer, which needs to be used as I am downsizing to an apartment in the next three months, so your recipe will help me use some of it up. God bless you. Carolynne in Toronto

    Reply
  14. Shelly

    Hello, do you know if you could replace the pumpkin with caramel? I’d love that

    Reply
  15. vinita

    Would that be unsalted butter?

    Reply
  16. vinita

    Do we use Unsalted butter?

    Reply
  17. vinita

    I hope this didn’t post several times. Do i use unsalted or salted butter?

    Reply
    • Ashley

      Sorry about that–yes, unsalted.

      Reply
  18. Marilyn

    I made this recipe yesterday. It was great! I usually use Paula Dean’s recipe for pumpkin chiffon pie but her’s uses cool whip. This one is much better! My husband loved it too! It is great for people like me who don’t like the texture and flavour of the traditional pumpkin pie.

    Reply
    • Marilyn

      i just wanted to add that I used a store bought pie crust because I am not a huge fan of graham cracker crusts.

      Reply
  19. Sue in Missouri

    This pie recipe looks absolutely delicious! However, when the headin g says NUTRITIONAL INFORMATION that means how many calories per serving; how much fat per serving; how many carbohydrates per serving. Understand? Under the NUTRITION heading you always just put how many servings the recipe yields.

    Can you provide the ACTUAL NUTRITIONAL INFO, PLEASE?

    Many thanks! Keep those great recipes coming.

    Reply

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