As I stood in my kitchen, the rich aroma of spices wafted through the air, instantly transporting me to family gatherings around the Thanksgiving table. Nothing quite captures the essence of this festive season like a homemade Pumpkin Pie With Toasted Marshmallow. It’s a delightful blend of creamy pumpkin filling topped with perfectly toasted, gooey marshmallows, creating not only a nostalgic treat but also a stunning centerpiece for your holiday feast. This dessert is not only easy to whip up but will also impress your guests with its unique twist. Plus, it’s a comforting option that leaves everyone feeling warm and satisfied—and who wouldn’t want a slice of that? Are you ready to elevate your Thanksgiving dessert game? Let’s dive into the delightful world of pies!
Why is Pumpkin Pie with Toasted Marshmallow special?
Unforgettable Flavors: This pie features the perfect blend of warm spices and creamy pumpkin, making it a delightful nod to tradition. Gooey marshmallows on top provide a stunning visual and delicious contrast, ensuring every bite is memorable.
Effortlessly Impressive: With minimal preparation required, you’ll whip up an impressive showstopper in no time. Friends and family will marvel at your skills!
A Twist on Tradition: This isn’t your average pumpkin pie! The toasted marshmallow topping adds a fun twist that takes this classic dessert to new heights.
Perfect for Gatherings: Whether served warm or at room temperature, this pie suits any Thanksgiving table. It’s a crowd-pleaser that everyone will want seconds of.
Elevate your dessert table with this elevated version or try other variations like the Pumpkin Ricotta Caramelized Onion Tart for a savory take!
Pumpkin Pie With Toasted Marshmallow Ingredients
For the Filling
- Pumpkin puree – The base of this pie, providing warmth and earthiness; canned is convenient, but homemade is delightful!
- Brown sugar – Adds a rich sweetness that perfectly complements the pumpkin flavor.
- Ground cinnamon – Essential for that warm, cozy spice note; feel free to adjust for a spicier profile.
- Ground nutmeg – A little goes a long way in enhancing that classic pumpkin flavor; fresh is best!
- Eggs – Help bind the filling together, creating a smooth and creamy texture.
- Vanilla extract – Adds depth and enhances the sweetness of the filling.
- Heavy cream – Makes the filling extra rich and luscious; can be replaced with coconut milk for a dairy-free option.
For the Topping
- Mini marshmallows – These provide that irresistible toasted topping; choose fresh for the best texture!
- Butter – Helps achieve a golden brown, crispy finish when toasting the marshmallows.
- Cinnamon sugar – A sprinkle of this mixture can elevate the marshmallow topping with a sweet spice.
Indulge in this Pumpkin Pie With Toasted Marshmallow at your Thanksgiving feast for a delightful twist on a classic favorite!
Step‑by‑Step Instructions for Pumpkin Pie With Toasted Marshmallow
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnap cookies with melted butter until well blended. Press this mixture into a 9-inch pie pan, ensuring it’s evenly distributed along the bottom and up the sides. Bake the crust for about 10 minutes or until it’s golden and fragrant, then remove it from the oven and allow it to cool completely.
Step 2: Make the Filling
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, ground cinnamon, and ground nutmeg until smooth. Add in the eggs, vanilla extract, and heavy cream, mixing thoroughly until you achieve a creamy consistency. Pour this delicious filling into the cooled crust, spreading it evenly for a beautiful presentation.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake it for 45–50 minutes, or until the filling is set but slightly jiggly in the center. You’ll know it’s ready when the edges are firm and the surface looks shiny and slightly puffed. Once done, take it out of the oven and let it cool on a wire rack for at least 1 hour.
Step 4: Prepare the Topping
While the pie is cooling, turn your oven’s broiler on high. In a small bowl, mix the mini marshmallows with a bit of melted butter and cinnamon sugar for added sweetness. Once the pie has cooled slightly, evenly distribute the marshmallow mixture over the top, covering the filling completely.
Step 5: Toast the Marshmallows
Place the pie under the broiler for 1–2 minutes, watching closely as the marshmallows puff up and turn golden brown. Rotate the pie if necessary to ensure even toasting. Remove from the oven when they are perfectly toasted and gooey, but be careful not to let them burn.
Step 6: Serve and Enjoy
Let the pie cool for a few minutes before slicing to allow the filling to set further. Serve your Pumpkin Pie With Toasted Marshmallow warm or at room temperature for a delightful end to your Thanksgiving meal. Enjoy the delighted faces around your table as they savor this comforting dessert!
Make Ahead Options
These Pumpkin Pie With Toasted Marshmallow are perfect for meal prep enthusiasts! You can prepare the crust and filling up to 24 hours in advance, making your Thanksgiving day much less hectic. Simply crush the gingersnap cookies, mix them with melted butter, and press them into your pie pan, then wrap in plastic and refrigerate. For the filling, mix the pumpkin puree, brown sugar, eggs, and spices, then store in an airtight container in the refrigerator. When you’re ready to bake, just pour the filling into the crust and follow the baking instructions. For the topping, toast the marshmallows just before serving to keep them perfectly gooey and fresh. By prepping in advance, you’ll ensure a delicious, stress-free dessert that’s just as delightful!
Variations & Substitutions for Pumpkin Pie With Toasted Marshmallow
Feel free to get creative and personalize your pumpkin pie experience with these delightful twists!
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Gluten-Free Crust: Replace gingersnap cookies with almond flour or a gluten-free graham cracker for a delicious, gluten-free alternative. You’ll enjoy the same wonderful flavors without worrying about gluten!
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Dairy-Free Option: Use coconut milk instead of heavy cream for a dairy-free filling that’s still rich and creamy. The subtle coconut flavor can add a nice twist!
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Flavor Boost: Add a splash of bourbon or maple syrup to the filling for an extra layer of flavor that will elevate your pie to new heights. This twist creates a warm, inviting aroma with every bite.
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Nutty Crunch: Stir in some toasted pecans or walnuts into the filling for added texture and nutty flavor. Their crunch will surprise your guests and perfectly complement the creamy filling!
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Marshmallow Variations: Swap out mini marshmallows for homemade marshmallow fluff for a more decadent topping. It will create an extraordinary melt-in-your-mouth experience!
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Spiced Pumpkin Twist: Enhance your filling by adding a pinch of ginger or cardamom to give a more aromatic twist, bringing more warmth and complexity to the pumpkin flavor.
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Chocolate Drizzle: Drizzle some melted chocolate over the toasted marshmallows for a gourmet touch that combines flavors beautifully. This chocolatey addition will leave everyone craving more!
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Tart Counterpoint: Incorporate a layer of cranberry sauce on top of the filling before adding the marshmallows. The tartness of cranberries balances the sweetness beautifully, making every bite exciting.
For even more inspiration, don’t forget to explore other festive recipes like the Pumpkin Ricotta Caramelized Onion Tart or treat your family with delicious Autumn Pumpkin Spice options!
What to Serve with Pumpkin Pie With Toasted Marshmallow
Indulging in pumpkin pie topped with toasted marshmallow creates an experience that deserves a well-rounded meal to accompany it.
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Creamy Mashed Potatoes: These buttery potatoes add a silky texture that balances the sweetness of the pie. Their richness makes each bite feel cozy.
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Garlic Green Beans: Crisp-tender green beans sautéed with garlic provide a fresh, bright contrast to the richness of the pie, keeping your palate refreshed.
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Savory Stuffing: The herby flavors of Thanksgiving stuffing help ground the meal. The savory notes complement the sweet pie beautifully, tying the whole dinner together.
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Cranberry Sauce: Tangy cranberry sauce brings a sweet-tart balance that enhances the pie’s flavors, creating a delightful interplay of sweetness and acidity.
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Roasted Brussels Sprouts: Those crispy, caramelized Brussels sprouts deliver a delightful crunch, marrying well with the comfort of the pumpkin pie.
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Warm Apple Cider: A warm cup of spiced apple cider wraps you in holiday spirit, offering a comforting drink that echoes the flavors of the season.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side adds a delightful chill that contrasts nicely with the warm pie, giving each bite a luscious finish.
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Chocolate Hazelnut Tart: For those craving more than one dessert, this decadent tart brings rich flavors that delight the senses alongside the pumpkin pie.
Pair these delicious options with your pumpkin pie with toasted marshmallow for a heartwarming Thanksgiving feast that everyone will remember.
How to Store and Freeze Pumpkin Pie with Toasted Marshmallow
Fridge: Keep your pumpkin pie with toasted marshmallow covered in the refrigerator for up to 3 days. This helps retain its creamy filling and prevents it from absorbing other odors.
Freezer: For longer storage, wrap the pie tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy leftover pie, preheat your oven to 350°F (175°C) and warm the pie for about 15-20 minutes. This will help revive the fluffy marshmallows without burning them.
Make-Ahead: Prepare your pumpkin pie a day in advance and store it covered in the fridge to allow the flavors to meld, ensuring a delightful treat when it’s time to serve.
Expert Tips for Pumpkin Pie With Toasted Marshmallow
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Room Temperature Ingredients: Ensure your eggs and cream are at room temperature for a smoother filling; this helps to achieve the best texture in your pumpkin pie.
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Watch the Bake Time: Avoid overbaking the pie; it should be slightly jiggly in the center when you remove it from the oven, ensuring a creamy filling.
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Cool Crust First: Always let the crust cool completely before adding the filling. This prevents a soggy bottom and keeps your pumpkin pie perfect.
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Perfectly Toasted Marshmallows: Keep a close eye under the broiler while toasting marshmallows; they can go from perfectly golden to burnt in seconds.
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Flavor Variations: Don’t be afraid to experiment! Try adding a hint of ginger or cardamom to the filling for an added depth of flavor in your pumpkin pie.
Pumpkin Pie With Toasted Marshmallow Recipe FAQs
How do I choose the best pumpkin puree?
Absolutely! When selecting pumpkin puree, look for a brand that lists 100% pumpkin as the only ingredient. Canned pumpkin is convenient, but for the freshest flavor, consider roasting your own pumpkin. Choose a small sugar pumpkin, cut it in half, remove the seeds, and roast at 400°F (200°C) for about 45-60 minutes until tender. Scoop out the flesh, blend until smooth, and use it in your pie!
How should I store my Pumpkin Pie with Toasted Marshmallow?
To preserve that delightful creaminess, cover your pie and store it in the refrigerator for up to 3 days. This keeps the flavors fresh and stops it from absorbing other fridge odors. When ready to enjoy, just slice and serve!
Can I freeze Pumpkin Pie with Toasted Marshmallow?
Yes! For longer storage, wrap your pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight. To refresh the toasted marshmallows after thawing, you can re-bake the pie at 350°F (175°C) for 15-20 minutes.
What if my pie filling is too runny?
Very! If your filling seems too runny before baking, make sure your eggs are well mixed and fully incorporated. If it’s too late, you could bake the pie a bit longer until it firms up, but aim for that slight jiggle in the center—just be careful not to overbake!
Can I make this pie gluten-free?
Absolutely! To make a gluten-free version of your Pumpkin Pie with Toasted Marshmallow, substitute the gingersnap cookie crust with a gluten-free graham cracker or almond flour crust. This will hold up well and still give you that delicious sweet crust flavor your guests will love!
What should I do if I didn’t have mini marshmallows?
No worries! You can use regular-sized marshmallows and chop them into smaller pieces before using them as a topping. Alternatively, a layer of Italian meringue or whipped cream can add a delightful topping if you’re out of marshmallows, still providing that luscious finish you’re aiming for!
Pumpkin Pie With Toasted Marshmallow That Steals the Show
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed gingersnap cookies with melted butter until well blended. Press this mixture into a 9-inch pie pan. Bake for about 10 minutes or until golden and fragrant, then let cool.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, and nutmeg until smooth. Add in the eggs, vanilla extract, and heavy cream, mixing thoroughly.
- Pour the filling into the cooled crust and bake for 45–50 minutes or until set but slightly jiggly in the center. Let cool on a wire rack for at least 1 hour.
- Turn the broiler on high. In a small bowl, mix mini marshmallows with melted butter and cinnamon sugar. Evenly distribute over the pie.
- Place the pie under the broiler for 1–2 minutes, watching closely until golden brown. Remove when toasted.
- Let cool for a few minutes before slicing. Serve warm or at room temperature.
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