When the crisp fall air arrives, nothing beats the warm comfort of a homemade pie. This marshmallow pumpkin pie recipe brings together the rich, spiced pumpkin filling you love with a fluffy, toasted marshmallow topping that adds a playful twist to a classic dessert.
Whether you’re serving it at a holiday gathering or craving a special treat to cozy up with, this recipe is sure to become a seasonal favorite. You’ll love how the sweet marshmallow layer complements the smooth pumpkin beneath.
Why You'll Love This Recipe
- Combines creamy pumpkin custard with a light, toasted marshmallow topping for a unique texture contrast.
- Uses simple ingredients you likely have on hand during the holidays.
- Easy to prepare with straightforward steps and minimal fuss.
- Perfect centerpiece dessert for Thanksgiving, fall parties, or cozy evenings.
- Flaky homemade or store-bought crust options to suit your time and preference.
Ingredients
Gather these ingredients to create your marshmallow pumpkin pie. Feel free to use a pre-made pie crust or your favorite homemade recipe.
- 1 9-inch pie crust (homemade or store-bought)
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 cups mini marshmallows
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8
- Calories: Approximately 320 per serving
How to Make Marshmallow Pumpkin Pie Recipe
- Preheat your oven to 425°F. Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom lightly with a fork to prevent bubbling.
- In a large bowl, whisk together the sugar, salt, cinnamon, ginger, and nutmeg. Add the eggs and beat until combined.
- Mix in the pumpkin puree, evaporated milk, and vanilla extract until the filling is smooth and well blended.
- Pour the pumpkin filling into the prepared pie crust. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes or until the center is set but still slightly jiggly.
- Remove the pie from the oven and immediately sprinkle the mini marshmallows evenly over the top.
- Return the pie to the oven and bake for 5-7 minutes, or until the marshmallows are puffed and golden brown. Keep a close eye to avoid burning.
- Allow the pie to cool completely on a wire rack before serving, so the filling can set fully and the marshmallow topping stays fluffy.
Tips for the Best Results
- Use fresh spices for the best pumpkin pie flavor and aroma.
- For a quicker prep, use a store-bought pie crust but brush it with egg wash before baking for a golden finish.
- If you don’t have mini marshmallows, chop regular marshmallows into small pieces to cover the top evenly.
- Let the pie cool completely before slicing to ensure clean, beautiful slices.
- Try using a kitchen torch to toast the marshmallows if you want extra control over browning.
Storage and Reheating
Store any leftover marshmallow pumpkin pie tightly covered in the refrigerator for up to 3 days. The marshmallow topping may lose some of its crispness but will remain delicious.
To reheat, warm individual slices in the microwave for 20-30 seconds. Avoid reheating the whole pie in the oven, as this can cause the marshmallow topping to toughen.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! You can prepare and bake the pie a day ahead. Wait to add and toast the marshmallow topping until right before serving to keep it fresh and fluffy.
What if I don’t have evaporated milk?
You can substitute evaporated milk with an equal amount of whole milk or half-and-half, though the pie may be slightly less rich.
Can I use fresh pumpkin instead of canned?
Absolutely. Use cooked and pureed fresh pumpkin, but be sure to drain any excess moisture so your filling isn’t watery.
How do I prevent the crust from getting soggy?
Blind bake the crust for 8-10 minutes before adding the filling, or brush the crust with an egg wash before baking to create a barrier against moisture.