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Marshmallow Pumpkin Pie

Marshmallow Pumpkin Pie Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 (9‑inch) graham cracker crust
  • 10 oz mini marshmallows
  • 1 cup pumpkin purée
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ¼ tsp fine sea salt

Method
 

  1. Melt marshmallows, pumpkin purée, pumpkin pie spice, and salt in a saucepan over medium‑low heat, stirring until smooth, about 5 minutes. Set aside to cool slightly.
  2. Beat the softened cream cheese until smooth, then gradually beat in the warm marshmallow mixture until uniform.
  3. In a separate bowl, whip the heavy cream and vanilla to stiff peaks. Fold one‑third into the pumpkin mixture, then gently fold in the rest until no streaks remain.
  4. Pour the filling into the graham cracker crust, smooth the top, and chill for at least 4 hours until firm.
  5. Top with whipped cream or a dusting of cinnamon, slice with a warm knife, and serve cold.

Notes

The chilling time is hands‑off but essential, so plan for 4 hours or overnight in the fridge. If you like a thicker whipped cream topping, whip an extra ½ cup of cream with a tablespoon of sugar and spread or pipe it on just before serving.