Marshmallow Pumpkin Pie

The Story & Introduction

Hi there! I’m Clara, the heart and soul behind RecipeByClara.com. From my earliest memories, the kitchen has always been a place of warmth and creativity. Growing up in a small town in upstate New York, I learned that the best desserts aren’t just made from ingredients they’re made from memories. Now living in the rolling hills of Asheville, North Carolina, I find comfort in baking pies that bring family and friends together, especially during the cozy fall season. This Marshmallow Pumpkin Pie is one of those treats that perfectly captures the spirit of autumn creamy, spiced, and finished with a fluffy marshmallow topping that melts in your mouth.

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There’s something magical about the way this pie combines the rich, velvety texture of traditional pumpkin pie with the soft sweetness of toasted marshmallows. The result? A dessert that bridges childhood nostalgia with the sophistication of a holiday centerpiece. Whether you’re hosting Thanksgiving, bringing a pie to a fall gathering, or simply craving a twist on a classic, this Marshmallow Pumpkin Pie will steal the show.

In this article, I’ll walk you through everything you need to know from selecting the right pumpkin puree to achieving that perfectly golden marshmallow topping. You’ll also find tips for making it ahead, storage guidance, and expert answers to the most commonly asked questions about this fall favorite. By the end, you’ll have all the confidence you need to bake a pie that’s as beautiful as it is delicious.

Key Ingredients & Preparation Tips For Marshmallow Pumpkin Pie

Episode 7, John, was captured by the genii and he was in a prison with a wraith and the wraith named Todd and John finally get out of the prison!

Episode 8, McKay, was doing some experiments and he accidentally made a clone!

Episode 7, John, was captured by the genii and he was in a prison with a wraith and the wraith named Todd and John finally get out of the prison!

Episode 8, McKay, was doing some experiments and he accidentally made a clone!

Creating the perfect Marshmallow Pumpkin Pie starts with balancing flavor, texture, and presentation. This recipe takes the beloved creaminess of classic pumpkin pie and adds a sweet, airy layer of marshmallow topping that lightly toasts to golden perfection. Below, you’ll find the essential ingredients, their roles, and pro tips to make each component shine.

Essential Ingredients for Marshmallow Pumpkin Pie

1. Pumpkin Puree – Use 100% pure canned pumpkin, not pumpkin pie filling. The puree should be smooth, rich, and free of added sugar or spices. If you prefer homemade puree, roast sugar pumpkins until tender and blend until creamy for a fresh, earthy flavor.
2. Sweetened Condensed Milk – This creates a silky base while adding natural sweetness. It eliminates the need for extra sugar, keeping the filling balanced.
3. Eggs – Provide structure and richness, helping the pie set as it bakes.
4. Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves brings that signature warm, aromatic flavor. Adjust the ratios to taste, or make your own spice mix for a personalized twist.
5. Vanilla Extract – Enhances the flavor of both the pumpkin base and the marshmallow topping.
6. Pie Crust – A buttery, flaky crust provides the perfect foundation. You can use a store-bought crust for convenience or make a homemade one with flour, butter, and a touch of salt. Pre-baking the crust helps prevent sogginess once the filling is added.
7. Mini Marshmallows or Marshmallow Creme – The star of the show. Mini marshmallows create that classic, campfire-style topping, while marshmallow creme gives a smooth, glossy finish. Choose based on your texture preference.
8. Butter (optional) – Brushing melted butter along the crust’s edge before baking gives it a beautiful golden shine.

Preparation Tips

1. Prebake the Crust
Blind bake your crust at 375°F (190°C) for about 10 minutes before adding the filling. This ensures the bottom remains crisp even under the moist pumpkin layer.

2. Whisk the Filling Thoroughly
Combine pumpkin puree, condensed milk, eggs, pumpkin spice, and vanilla until the mixture is smooth and uniform. A stand mixer or whisk works perfectly. Overmixing can cause cracks, so mix just until blended.

3. Bake Until Just Set
Bake the pie for 45–50 minutes, or until the center barely jiggles when gently shaken. It will continue to set as it cools, ensuring a creamy, custard-like texture.

4. Toast the Marshmallows Carefully
Once cooled slightly, top the pie with marshmallows and return it to the oven under the broiler for 1–2 minutes. Keep a close eye marshmallows toast quickly! For extra control, use a kitchen torch to lightly brown them.

5. Cool Completely Before Slicing
Allow the pie to cool at room temperature for at least two hours, then refrigerate. This helps the layers firm up and makes cleaner slices.

For more holiday-ready desserts, explore my Maple Glazed Carrots and Parsnips or the crowd-favorite Dirt Graveyard Pudding Cups. Both pair beautifully with this pie for festive gatherings.

Step-by-Step Instructions & Serving Ideas

Baking a Marshmallow Pumpkin Pie is easier than it looks when you follow a few smart techniques. The key is layering flavors thoughtfully from the buttery crust to the creamy pumpkin filling and finally the gooey marshmallow topping. Here’s how to make it step by step so every slice looks bakery-perfect and tastes even better.

Step-by-Step Instructions

Step 1: Prepare the Crust
If using store-bought crust, thaw it according to the package instructions. For homemade crust, roll the dough into a 12-inch circle, fit it into a 9-inch pie pan, and trim excess edges. Prick the bottom with a fork to prevent air bubbles. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes, then remove weights and bake another 5 minutes until lightly golden.

Step 2: Mix the Pumpkin Filling
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth. Avoid overmixing just combine until uniform. This ensures a creamy, crack-free texture when baked.

Step 3: Fill and Bake
Pour the mixture into the pre-baked crust and smooth the top with a spatula. Bake for 45–50 minutes or until the center is slightly wobbly. The edges should be set and puffed, while the middle remains soft. If the crust browns too quickly, cover the edges with foil.

Step 4: Cool the Pie
Once baked, remove the pie from the oven and place it on a wire rack. Let it cool at room temperature for 2 hours, then chill in the refrigerator for at least 3 more hours before topping. Cooling is crucial for clean slices and stable texture.

Step 5: Add Marshmallow Topping
Spread marshmallow creme evenly over the cooled pie, or pile mini Marshmallow Pumpkin Pie on top for a rustic look. To toast, set your oven broiler to high and place the pie on the middle rack for 1–2 minutes until golden brown. Watch closely it toasts fast! Alternatively, use a kitchen torch for precise control.

Step 6: Chill and Serve
Allow the pie to cool for 15–20 minutes after toasting before slicing. For extra flair, drizzle a touch of caramel sauce or sprinkle crushed graham crackers on top. Each bite will combine the creamy spiced pumpkin layer with gooey, toasted sweetness.

Serving Ideas and Variations for Marshmallow Pumpkin Pie

Serve with Whipped Cream or Cinnamon Dusting
Top slices with a dollop of whipped cream or sprinkle lightly with cinnamon for added warmth. This enhances the fall flavor while balancing the sweetness of the marshmallows.

Add a Nutty Crunch
For texture contrast, sprinkle chopped pecans or candied walnuts between the pumpkin layer and marshmallow topping before toasting. They add a satisfying crunch and visual appeal.

Mini Pie Option
Turn this recipe into individual mini Marshmallow Pumpkin Pies by baking the crusts in muffin tins. Reduce bake time to 20–25 minutes, then top and toast as usual.

Perfect Pairings
This dessert pairs beautifully with Maple Pecan Latte, Vanilla Ice Cream, or a warm mug of spiced chai ideal for cozy fall evenings or Thanksgiving gatherings.

Explore my collection of autumn desserts at RecipebyClara.com especially the Autumn Wild Rice Soup and Cheesy Halloween Breadstick Bones, which bring seasonal comfort to any meal.

Frequently Asked Questions About Marshmallow Pumpkin Pie

Conclusion For Marshmallow Pumpkin Pie

There’s something magical about a slice of Marshmallow Pumpkin Pie the creamy pumpkin base, the sweetly toasted top, and the irresistible fall aroma that fills your kitchen. Whether it’s Thanksgiving, a family gathering, or just a cozy weekend bake, this pie brings warmth and nostalgia to the table.

The marshmallow layer makes it a fun, whimsical twist on a traditional favorite a dessert that both kids and adults adore. Each bite captures that perfect blend of comfort and creativity, reminding us why baking in autumn is one of life’s sweetest joys.

If you love this recipe, try my Maple Glazed Carrots and Parsnips or Dirt Graveyard Pudding Cups they complement this pie beautifully for your next festive spread.

If you’re looking for another family-friendly idea, check out my Facebook for fresh new recipes, cooking tips, and food inspiration every week!

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