Can I make Marshmallow Pumpkin Pie ahead of time?

Yes. You can bake the pie a day ahead, let it cool, and refrigerate it overnight. For the best texture, add and toast the marshmallow topping right before serving. This keeps the topping fluffy and prevents it from melting into the pie.

How do I keep the marshmallows from burning?

Keep a close eye on the broiler and never step away. Toast for just 1–2 minutes on the middle rack or use a kitchen torch for more control. Marshmallows go from golden to burnt quickly, so timing is key.

Can I use homemade marshmallow topping?

Absolutely. Whip egg whites with sugar and cream of tartar until glossy peaks form to make a homemade meringue-style topping. It’s slightly less sweet and adds a light, fluffy texture with a similar look to melted marshmallows.

How should I store leftover Marshmallow Pumpkin Pie?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the topping, lightly re-toast it under the broiler for 30 seconds before serving.

Marshmallow Pumpkin Pie Recipe – 5 Easy Steps to Creamy Perfection

Name: Marshmallow Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 1 (14 oz) can sweetened condensed milk; 2 large eggs; 2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1 unbaked 9-inch pie crust (store-bought or homemade); 2 cups mini marshmallows or 1 cup marshmallow creme; 1 tbsp melted butter (optional, for brushing crust edges); Chopped pecans or candied walnuts (optional, for topping)

Description

A creamy, spiced pumpkin pie topped with fluffy toasted marshmallows — the perfect balance of nostalgia and holiday sophistication.

Ingredients

1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (14 oz) can sweetened condensed milk
2 large eggs
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 unbaked 9-inch pie crust (store-bought or homemade)
2 cups mini marshmallows or 1 cup marshmallow creme
1 tbsp melted butter (optional, for brushing crust edges)
Chopped pecans or candied walnuts (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C).
Prebake the crust for 10 minutes, then remove weights and bake an additional 5 minutes until lightly golden.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla until smooth. Do not overmix.
Pour the filling 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.
Cool at room temperature for 2 hours, then chill for at least 3 hours.
Spread marshmallow creme or pile mini marshmallows on top of the cooled pie.
Broil for 1–2 minutes or use a kitchen torch to toast until golden brown.
Cool for 15–20 minutes before slicing. Optional: drizzle with caramel or sprinkle crushed graham crackers on top.

Notes

Bake ahead and add the marshmallow topping right before serving. Store leftovers in the fridge for up to 3 days and lightly re-toast the topping if desired.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baked
Cuisine: American