Marshmallow Pumpkin Pie PT200M https://img4.recipesrun.com/201907/2019/0822/f6/a/433107/300x200x90.jpg 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. 8 servings 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

Marshmallow Pumpkin Pie

4.1

( By jiafei )

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.

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

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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

jiafei

126 Recipes

Marshmallow Pumpkin Pie

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